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74 Makes one 25-slice loaf | Preparation time: 140 minutes Ingredients Preparation 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 glazing: Water For the loaf tin: 1 tsp. butter Accessories: Loaf tin, 30 cm long Rack 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. 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 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. Cover with a damp cloth and prove according to the settings in proving phase 2. Brush the dough with water. Place the bread in the oven and bake according to the settings. Once baked, remove the bread from the tin and leave to cool on a cooling rack. White bread (in loaf tin) 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 Bread | White bread | Baking tin Programme duration: approx. 70 minutes Manual Oven functions: Conventional Heat Temperature: 190–200 °C Booster: On Pre-heat: Off Crisp function: Off Duration: 50–60 minutes Shelf level: 1