Baking
65
Herb ciabatta
Preparation time: 100–110 minutes
20 slices
Dough ingredients
125 ml lukewarm milk
125 ml lukewarm water
1/2 cube of fresh yeast (21 g)
475 g strong white flour
2 tsp salt
1 tbsp oil
Filling ingredients
1 onion, finely diced
1 clove of garlic, finely diced
1 tbsp oil
3 tbsp parsley, chopped
3 tbsp fresh dill, chopped
3 tbsp chives, chopped
3 tbsp fresh basil, chopped
1 egg
1 tbsp crème fraîche
Salt
Pepper
Accessories
Glass tray
Method
Mix together the milk, water and
crumbled yeast. Add to the flour, salt
and oil and knead to a smooth, soft
dough with dough hooks. Leave to
prove for approx. 30 minutes at room
temperature.
For the filling, sauté the onion and garlic
in the oil. Then add the herbs, egg,
crème fraîche, salt and pepper.
Punch down the dough, then roll it out
into a rectangle 30 x 40 cm. Spread the
herb mixture onto it, leaving a 2 cm
strip around the edge.
Roll up the dough along the shorter
side. Transfer to the greased glass tray
and leave to prove for approx.
30 minutes. Bake until golden.
Recommended settings
Oven function: Automatic programmes
Programme: Bread \ Baguettes \ Home
made
Duration: approx. 48 minutes
Alternative settings
Oven function: Fan plus
Temperature: 170–190 °C
Shelf level: 1
Duration: 25–35 minutes
-
Oven function: Conventional heat
Temperature: 190–210 °C
Shelf level: 1
Duration: 30–40 minutes
Tip
For a plain ciabatta, simply omit the
herb filling.
Summary of Contents for H 6000 BM
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Page 9: ...9 ...
Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...