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110 White bread (in loaf tin) Makes one 25-slice loaf | Preparation time: 140 minutes Ingredients For the dough: 21 g fresh yeast 290 ml water | cold 500 g plain white flour 2 tsp. salt ½ tsp. caster sugar 1 tbsp. butter For the loaf tin: 1 tbsp. butter Accessories: Loaf tin, 30 cm long Rack Preparation Stir the yeast into the water to dissolve it. Add to the flour, salt, sugar and butter and knead for 6–7 minutes until you have a smooth dough. Shape the dough into a ball and place it in the oven in an uncovered bowl. Prove according to the settings in proving phase 1. Grease the loaf tin. Lightly knead the dough, shape into a roll measuring approx. 28 cm in length and place in the loaf tin. Score lengthways to a depth of approx. 1 cm. Automatic programme: Start the Automatic programme and then place the bread dough in the oven. Manual: Prove the dough using the settings indicated for proving phase 2. Then bake. Settings for proving yeast dough Proving phase 1 Special applications | Prove yeast dough | Prove for 30 minutes Proving phase 2 Special applications | Prove yeast dough | Prove for 15 minutes Automatic programme for baking bread Bread | White bread | Baking tin Programme duration: 87 minutes Manual Oven functions: Moisture Plus + Conventional Temperature: 190–200 °C Booster: On Pre-heat: Off Crisp function: Off Number/Type of bursts of steam: 1 burst of steam/Manual, immediately after placing the food in the oven Duration: 55–65 minutes Shelf level: 2 [1] (1)