Group 1
Ingredient
KG
Sugar
0.060
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
BUTTA BUTTEROILS SUBSTITUTE
0.040
0.020
Milk Powder
0.030
Bread Flour
1.000
Chilled Water
0.560
LECITEM SUPREME
0.008
Total Weight: 1.728
1. Place all ingredients in mixing bowl,mix into a well develop dough.
2. Allow dough to rest for 10 minutes, scale dough into 450 g each, mould into round shape and rest for further 10 minutes. Mould long and cut into 4 pieces.
3. Place into prepared greased baking tins. Proof for about 90 minutes at 35°C, 75% relative humidity.
4. Bake at 210°C for approximate 25 minutes.
