Recipes
126
White bread
Preparation time: 80–95minutes
Ingredients
½ cube of fresh yeast (21 g)
250 ml water, lukewarm
500 g plain flour
1½ tsp. salt
1 tsp. sugar
15 g softened butter
To glaze:
Milk
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the dry
ingredients and butter and knead to a
smooth dough for 4–5minutes.
Shape the dough into a ball. Cover and
prove in the oven at 35 °C on
Conventional Heat for 30 minutes.
Lightly knead the dough to form a loaf
25cm long and place on the baking
tray or the Gourmet perforated baking
tray. Make several 1cm deep diagonal
slashes in the surface of the loaf with
the tip of a knife. Then cover and place
in the oven at 35°C on Conventional
Heat for a further 15–20minutes.
Brush the loaf with milk and bake until
golden.
Settings
Oven function: Moisture Plus
Number/Type of bursts of steam: 1
Temperature: 180–190°C + pre-heating
Water volume: approx. 100 ml
Shelf level: 2
1st burst of steam:
Immediately after placing food in the
oven
Duration: 35–45minutes
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