Yields
10 servings
Prep time
10 mins
Cook time
10 mins
Scaling of Ingredients:
| Ingredients | % | grams (small batch) | grams (medium batch) | grams (large batch) |
|---|---|---|---|---|
| Brown bread flour | 100 | 1 000 | 10 000 | 15 000 |
| Snowflake Baking Powder | 1.2 | 12 | 119 | 179 |
| Brown sugar | 3.7 | 37 | 366 | 549 |
| Salt | 0.6 | 6 | 59 | 88 |
| Butter / baking margarine | 24 | 238 | 2 381 | 3 571 |
| Eggs | 38 | 379 | 3 786 | 5 679 |
| Milk | 35.7 | 357 | 3 571 | 5 357 |
| Total weight | 2 028 | 20 282 | 30 423 | |
| Makes | 23–35 breads | 238–357 breads | 357–535 breads |
Method
1. Preheat the oven to 230ºC and grease baking trays. Set it aside.
2. Sift together the dry ingredients and return the bran to the dry mix from the sieve.
3. Mix in the butter/baking margarine until it resembles breadcrumbs. Mixing time will depend on the mixer used.
4. Whisk together the eggs and milk and gradually add to the flour and butter mixture until it forms a dough.
5. Gently press the dough together and press out onto a lightly floured surface into a circle or rectangle approximately 1.5 cm thick. Using a cookie cutter, cut out rounds and place onto the greased baking trays.
6. Brush with milk and bake for 12-15 minutes.
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