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For this complete recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz MI ELE CUL I NARY EXPERT ’ S FAVOUR I TE REC I PES 54. INGREDIENTS INGREDIENTS EASY WHITE LOAF 1. Combine the flour, salt and yeast in the bowl of a freestanding mixer with a dough hook attachment. 2. Add the water and oil and mix on low speed until smooth, elastic and glossy; approximately 3 minutes. 3. Tip the dough into a bowl which has been lightly coated with cooking oil. Cover with cling wrap. 4. Place into the oven on Prove yeast dough for 1 hour, or until it doubles in size. 5. Turn out the dough onto a floured work bench and gently shape into a loaf. 6. Place on a lightly floured baking tray. Dust the top of the loaf liberally with flour and score with a sharp knife to form a criss-cross pattern. 7. Return the loaf into the oven on Prove yeast dough for 20 minutes, or until doubled in size. 8. Preheat the oven on Fan Plus at 190°C. 9. Change the oven function to Moisture Plus with Fan Plus at 190°C with 2 manual bursts of steam. 10. Place the bread into oven on shelf level 2 and release 1 burst of steam immediately and the second burst of steam after 15 minutes. Bake for 25–30 minutes, or until the loaf makes a hollow sound when tapped on the underside. 11. Remove from the oven and allow to cool on a wire rack for at least 10 minutes before slicing. CRISPY PORK BELLY 1. Dry the skin and sprinkle generously with salt. Place pork on a grilling and roasting insert in a universal tray. 2. Place the pork in the oven on shelf level 3. 3. Select Moisture Plus with Fan Plus at 130°C with 3 manual bursts of steam, releasing a burst of steam immediately, the second at 30 minutes and the third burst of steam at 60 minutes. Cook pork for 3 hours. 4. Change the oven setting to Fan Grill at 190°C and Grill for 15 minutes, or until the skin has crackled. 5. Once pork is cooked, rest the pork for 10 minutes before slicing. HINTS AND TIPS • Better crackle can be obtained by placing the pork in the fridge, uncovered, overnight. 500 g (3 !?3 cups) Baker ’ s flour 1 tsp salt flakes 7 g (2 tsp) dry instant yeast 350 ml warm water (heated to 37°C) 2 tsp olive oil Cooking programme Prove yeast dough and Moisture Plus Miele accessories Baking tray Serves 8 Preparation time 10 minutes, plus proving time Cooking time 30 minutes 1 pork belly, approximately 1 ½ kg - 2 kg, bones removed, skin on and scored Salt flakes Cooking programme Moisture Plus Miele accessories Grilling and roasting insert Universal tray Serves 6 Preparation time 10 minutes Cooking time 3 hours 15 minutes, plus resting time METHOD METHOD