INGREDIENTS
1 teaspoon dry yeast
5 tablespoons warm milk
1 cup water, room temperature
1 tablespoon olive oil
500g starter
500g strong white flour
1 tablespoon salt
Starter
½ tsp yeast
1 ½ cups water, room temperature
500g strong white flour
METHOD
Starter
- Stir yeast into warm water and let stand until creamy.
- Add remaining flour and mix to form sticky dough.
- Put in oiled bowl, cover with cling film and leave for 6 hours.
Mojo sauce
- Stir yeast into warm milk and let stand until creamy.
- Add water, olive oil, starter and mix until blended.
- Add flour and salt and knead on floured surface until dough is smooth and springy.
- Place dough in oiled bowl and cover with cling film. Leave to rise for 1 ¼ hours.
- Cut dough into two equal part and shape, dimple the loaves vigorously with your fingertips.
- Place bread on floured baking tray.
- Cover with a damp tea towel and leave to rise for 45 minutes.
- Place bread in oven on Shelf position 2.
- Select Moisture Plus at 180˚C with 2 bursts of steam. Follow prompts on control panel to release a burst of steam when oven reaches temperature. Set the minute minder for 20 minutes to release second burst of steam
- Cook bread for 50 minutes or until golden brown
APPLIANCE / FUNCTION
Miele
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