Buttermilk loaf
Ingredients
1 cube of fresh yeast (42 g)
240 ml lukewarm buttermilk
500 g strong white flour
100 g sugar
A pinch of salt
20 g melted butter
125 g low fat quark
250 g raisins
For glazing
Water
Method
Dissolve the yeast in lukewarm
buttermilk. Then add to the flour, sugar,
salt, butter and quark and knead until
you get a smooth dough. Cover and
place in the oven to prove for 25–35
minutes using Conventional heat at
35 °C.
Knead in the raisins then place the
dough in a greased loaf tin (approx.
30 cm). Cover and place in the oven to
prove for approx. 20–30 minutes using
Conventional heat at 35 °C.
Brush the top with water and then bake
until golden.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
i
Temperature 150–170 °C
Amount of water approx. 150 ml
Shelf level 2
1st burst of steam 5 minutes after
starting the
programme
Duration 55 - 65 minutes
Recipes
131
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