Plaited Loaf - Miele H 5961 User Instructions

Plaited loaf

Serves approx. 16
750 g strong white flour
60 g fresh yeast or 1 1/2 x 7 g sachets
of fast action dried yeast
200-250 ml lukewarm milk
100 g sugar
125 g soft margarine or butter
A pinch of salt
2 eggs
75 g raisins
Zest of one lemon
To glaze:
1 egg yolk beaten with 2 tbsp milk
30 g crystal sugar
50 g flaked almonds
Method:
1. Place the flour, crumbled yeast,
sugar, salt, butter or margarine and
eggs in a mixing bowl. Add the milk
and knead to a smooth, elastic dough.
Then mix in the raisins and lemon zest.
2. Leave to prove at room temperature
for 30 minutes, or in the oven using the
"Automatic / Cakes / Yeast dough" auto-
matic programme for about 15 minutes.
The dough should double in size.
3. Form three 40 cm long rolls out of the
dough. Plait the three rolls and place on
the universal tray.
4. Brush with the beaten egg yolk/milk
mixture and sprinkle with the crystal
sugar and almonds. Leave to prove for
another 30 minutes, then bake until
golden. Then bake until golden.
Use one of the following functions:
Automatic / Cakes / Plaited loaf
Duration: approx. 68 minutes
or:
Fan plus
Temperature: 150–170 °C
Shelf level: 1
Duration: 45–55 minutes
or:
Conventional heat
Temperature: 180-200 °C
Shelf level: 1
Duration: 45–55 minutes
Tip
– The dough can be proved using the
"Automatic / Cakes / Yeast dough"
programme.
– If you cannot get fresh yeast, you
can use 1 1/2 packets of dried yeast.
– This recipe can also be used to
make a wreath. For an Easter table
display, plait or braid the loaf into a
circle and arrange coloured hard-
boiled eggs in the centre.
Cakes
65