DOCUMENT

70 Makes one 16-slice loaf | Preparation time: 140 minutes Ingredients Preparation For the dough: 42 g fresh yeast 150 ml milk, 3.5% fat | lukewarm 500 g plain white flour 70 g caster sugar 100 g butter 1 medium egg 1 tsp. lemon zest 2 pinches of salt For glazing: 1 tbsp. milk, 3.5% fat For sprinkling: 20 g flaked almonds 20 g crystal sugar For the glass tray: 1 tbsp. butter Accessories: Glass tray Stir the yeast into the milk to dissolve it. Add to the flour, sugar, butter, egg, lemon zest and salt and knead for 6–7 minutes until you have a smooth dough. Form the dough into a ball, place in a bowl in the oven and cover with a damp cloth. Prove using the settings indicated for proving phase 1. Grease the glass tray. Divide the dough into 3 strands, each weighing 300 g and measuring 40 cm in length. Plait the 3 strands and place the dough on the glass tray. Brush the plaited dough with milk and then sprinkle it with the almonds and crystal sugar. Automatic programme: Start the Automatic programme and then place the plaited dough inside the oven. Manual: Prove the dough using the settings indicated for proving phase 2. Then bake the loaf. Plaited loaf Useful tip Knead 100 g of raisins into the dough according to taste. Settings for proving yeast dough Proving phase 1 Special applications | Prove yeast dough Temperature: 30 °C Proving time: 30 minutes Proving phase 2 Special applications | Prove yeast dough Temperature: 30 °C Proving time: 15 minutes Automatic programme for baking Bread | Plaited loaf Programme duration: approx. 50 minutes Manual Oven functions: Fan Plus Temperature: 160–170 °C Booster: Off Pre-heat: Off Crisp function: Off Duration: 35–45 minutes Shelf level: 2