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Baking
Settings: Step 4
Function: Combination mode/
Fan plus
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Temperature: 120°C
Moisture: 100%
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Step 2
Temperature: 200°C
Moisture: 0%
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Step 3
Temperature: 175°C
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Duration: 30 minutes
Shelf level: 1
Light fruit loaf
1
Coarsely chop the dried fruit.
Boil 100 ml of the water and
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from the hob. Add the dried
fruit to soften. When the liquid
is lukewarm, remove the fruit,
squeeze it out a little and place
on one side.
2
Add the liquid from soaking
to the remaining ingredients
and knead to a smooth dough,
adding a further 50 – 100 ml
lukewarm water if necessary.
Leave to prove uncovered in the
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using the special "Prove dough"
programme, or with
Combination mode/Fan plus at
30°C, 100% moisture.
3
Add the fruit to the dough
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4
Grease a 30 cm loaf tin, line
with baking paper, grease
again with butter, place the
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settings). If necessary, cover with
aluminium foil towards the end
of the baking time to prevent
the surface from burning.
Makes 1 loaf
Ingredients
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plums, apples, pears)
200 ml water
200 ml milk
30 g fresh yeast
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1 ½ tsp salt
Butter for greasing
Baking parchment
