22 Crusty homemade bread Oven settings: Dough proving, BreadBaking METHOD and VarioSteam Place all of the ingredients in a bowl of an electric mixer with a dough hook attachment. Knead dough on medium speed for 10 minutes. Remove from the Serves: 8–12 mixer and knead for 1–2 minutes until the dough feels springy to touch. Add Preparation time: 15 minutes extra flour on the workbench if the dough is sticking. Proving time: 1 hour 30 minutes Cooking time: 30 minutes Place the dough in a lighty oiled medium sized bowl. Place the dough in the oven Level of difficulty: Medium and select dough proving level 1 for 45 minutes or until dough doubles in size (focus more on the size than the time). Remove the dough from the oven and place the dough onto a workbench and knead to knock the air out, shape the INGREDIENTS dough to your desired shape and with a sharp knife cut slits diagonally across 500g plain flour the top. 300ml lukewarm water Line the multipurpose pan with baking paper and place the dough on top. Place 7g sachet dried yeast it in the oven on shelf level 3. Select dough proving level 1 and prove for a further 3 tbsp light olive or canola oil 30 minutes. 2 tsp salt After proving do not remove the dough from the oven, select BreadBaking 220°C 1 tsp sugar with a high level of steam and bake for 30 minutes. When cooked, remove the bread from the oven and place on a cooling rack for 20 minutes before cutting. NOTE Waiting for bread to cool is difficult because it smells so good but the wait will make the bread easier to cut. THE NEFF AUSTRALIA COOKBOOK STARTERS