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76 Makes one 20-slice loaf | Preparation time: 130 minutes Ingredients Preparation For the dough: 21 g fresh yeast 260 ml water | cold 500 g plain white flour 2 tsp. salt ½ tsp. caster sugar 1 tbsp. butter For glazing: Water For the glass tray: 1 tsp. butter Accessories: Glass tray 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 glass tray. Lightly knead the dough, shape it into a loaf measuring approx. 25 cm in length and place it lengthways across the glass tray. Score several times to a depth of 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. 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 | On tray Programme duration: approx. 45 minutes Manual Oven functions: Fan Plus Temperature: 190–200 °C Booster: On Pre-heat: Off Crisp function: Off Duration: 35–45 minutes Shelf level: 1 White bread (free form)