Prep time:
15 min
Cooking time:
30 min
Resting Time:
1.5 hrs
Level of Difficulty:
Dough Proving, Bread Baking and VarioSteam


500 g plain flour
300 ml luke warm water
7 g sachet dried yeast
3 tbsp light olive or canola oil
2 tsp salt
1 tsp sugar

Nothing beats eating a slice of warm bread with your favourite topping when you have made the bread yourself. The trick to crusty bread is correct proving and an oven with added moisture. It is easy to achieve with your Dough Prove and Bread Baking settings.


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 mixer and knead for 1-2 minutes until the dough feels springy to touch. Add extra flour on the workbench if the dough is sticking.

Place the dough in a medium sized bowl sprayed with oil spray. Place the dough in the oven and select Dough Prove 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 dough to your desired shape and with a sharp knife cut slits diagonally across the top.

Line the enamel universal tray with baking paper and place the dough on top. Place it in the oven on shelf level 3. Select Dough Prove level 1 and prove for a further 30 minutes.

After proving do not remove the dough from the oven, select the Bread Baking function at 220⁰C with a high level of added 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.


Waiting for bread to cool is difficult because it smells so good but the wait will make the bread easier to cut.

Authors Bio:

Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.

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