Herb bread
Ingredients
1/2 cube of fresh yeast (21 g)
300 ml milk, lukewarm
500 g strong white flour
1 tsp salt
1 tbsp coarsely chopped parsley
1 tbsp coarsely chopped fresh dill
1 tbsp coarsely chopped chives
For glazing
Milk
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, salt and herbs
and knead for 3-4 minutes until you get
a smooth dough. Cover the dough and
place in the oven to prove for 30-
40 minutes using Conventional heat at
35 °C.
Place the dough in a greased loaf tin
(approx. 30 cm). Slash the top of the
dough in a criss-cross pattern with a
sharp knife. Place in the oven and
prove for 15-20 minutes using
Conventional heat at 35 °C.
Brush the top with milk and bake until
golden.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
2
Temperature 150–170 °C
Amount of water approx. 200 ml
Shelf level 2
1st burst of steam 5 minutes after
starting the
programme
2nd burst of
steam
After another
10 minutes
Duration 50–60 minutes
Recipes
118
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