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Baking
Plaited Swiss loaf
Preparation time: 120 minutes
Ingredients
1000 g plain flour
1 cube of fresh yeast (42 g)
600 ml lukewarm milk
3 tsp. salt
180 g butter, softened
1 egg yolk
¹/₂ tbsp. milk
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation
Crumble the yeast into lukewarm milk
and stir until it dissolves. Then add to
the flour, salt and butter and knead into
a smooth dough. Cover the dough and
prove for about 60 minutes at room
temperature.
Lightly knead the dough and roll into
two lengths, approx. 80 cm long.
Place one piece over the other,
crossing at the mid point. Then lay the
ends next to each other and plait them.
Place on a baking tray or Gourmet
perforated baking tray, cover and leave
to prove for a further 30 minutes at
room temperature. Pre-heat the oven
10 minutes before the end of this
proving phase.
Brush with mixture of egg yolk and milk
and then bake until golden.
84
Recommended settings
Oven function: Automatic programmes
Programme: Bread \ Plaited Swiss loaf
Shelf level: See display
Amount of water: See display
Programme duration: approx. 60
minutes
Moisture Plus settings
Oven function: Moisture Plus
Temperature: 190 °C
Pre-heat: Yes
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
2 bursts of steam/Manual
Amount of water: See display
1st burst of steam: 6 minutes after
placing food in the oven
2nd burst of steam: After another 6
minutes
Duration: 50–60 minutes
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