Ingredients

Amount: 1 loaf with 20 slices

Ingredients:

70 ml water, warm

2 tbsp sugar

2 tsp dried yeast

120 ml low-fat milk, warm

3 tbsp olive oil

1 egg, whisked

2 tsp salt

350 g wheat flour

120 g dried tomatoes, in oil

100 g mozzarella, cut up into pieces

2 cloves garlic, peeled, chopped finely

1 bunch basil, leaves chopped finely

Mix together water, sugar, yeast, milk, olive oil, eggs, salt and flour and knead either by hand or in a food processor for 5 to 7 minutes to create a soft dough and make it into a smooth ball.

Preheat steam oven to 45 °C in cooking function.

Carry out manually on your appliance. Preheat cooking function 45 °C.

Sprinkle the dough with a little flour and leave to prove in the mixing bowl in the steam oven for approx. 30 minutes until it has doubles in size.

Carry out manually on your appliance. Cooking function 45 °C 40 minutes.

In the meantime drain the tomatoes thoroughly and chop up finely.

Roll out the dough into a rectangle 55 x 22 cm in size- Distribute the tomatoes, mozzarella, garlic and basil evenly on top and then roll up the rectangles of dough from the ling side like strudel.

Place on the greaseproof paper with the join facing down and make a lengthwise incision in the roll but do not cut right through! Firstly arrange the dough in an S shape and tuck the two ends under the middle of the S. This will create a figure 8.

Place the bread in the perforated cooking container with the help of the greaseproof paper and leave to prove in the preheated steam oven for another 30 minutes.

Carry out manually on your appliances. Cooking function 45 °C 30 minutes.

Increase the temperature of the steam oven to 175 °C and 80% humidity and bake the bread for 35-40 minutes.

Carry out manually on your appliance. Hot air + 80& humidity 175 °C 40 minutes

Take the bread out and leave to cool down on a wire rack. Serve warm or at room temperature.