Miele H 6000, Recipe Book

Page: 46 / 192

Baking
46
Plaited loaf
Preparation time: 140–150 minutes
Makes 16 slices
Ingredients
1 ¹/₂ cubes of fresh yeast (approx. 60 g)
200–250 ml lukewarm milk
750 g plain flour
A pinch of salt
100 g sugar
125 g softened butter
2 eggs
75 g raisins
Grated zest of 1 lemon
To glaze:
1 egg yolk beaten into 1 tbsp. milk
To sprinkle on top:
30 g crystal sugar
50 g sliced almonds
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation with the Automatic
programme
Crumble the yeast into lukewarm milk
and stir until it dissolves. Then add to
the flour, salt, sugar, softened butter
and eggs and knead for 3–4 minutes
into a smooth dough. Finally fold in the
raisins and lemon zest. Cover the
dough and place in the oven to prove
for about 20–30 minutes using
Conventional Heat at 35 °C until it has
doubled in size.
Shape the dough into three 40 cm long
rolls. Then plait the three rolls and place
on a baking tray or Gourmet perforated
baking tray.
Brush with the beaten egg yolk/milk
mixture and sprinkle with the crystal
sugar and almonds. Place in the oven
and bake until golden.
Preparation with Fan Plus
Crumble the yeast into lukewarm milk
and stir until it dissolves. Then add to
the flour, salt, sugar, softened butter
and eggs and knead for 3–4 minutes
into a smooth dough. Finally fold in the
raisins and lemon zest. Cover the
dough and place in the oven to prove
for about 20–30 minutes using
Conventional Heat at 35 °C until it has
doubled in size.