Recipes
127
Herb bread
Preparation time: 110–130 minutes
Ingredients
½ cube of fresh yeast (21 g)
300 ml lukewarm milk
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
Accessories
Loaf tin, 30 cm long
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 the greased loaf tin.
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.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 2
Temperature: 150–160 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 50–60 minutes
