Yields
10 servings
Prep time
10 mins
Cook time
10 mins
Scaling of Ingredients:
| Ingredients | % | grams (small batch) | grams (medium batch) | grams (large batch) |
|---|---|---|---|---|
| Snowflake White Bread Flour | 100 | 1 000 | 33 000 | 65 000 |
| Salt | 0.8 | 8 | 271 | 534 |
| Sugar | 0.8 | 8 | 254 | 500 |
| Instant dry yeast | 1 | 10 | 330 | 650 |
| Butter / baking margarine | 2 | 20 | 660 | 1 300 |
| Lukewarm water ± | 66 | 663 | 21 863 | 43 063 |
| Total weight ± | 1 708 | 56 378 | 111 047 | |
| Makes | 2 loaves | 66 loaves | 130 loaves |
Method
1. Grease 23 cm loaf pans and set aside.
2. Sift all the dry ingredients together. Mix in the butter/baking margarine until it resembles breadcrumbs. Mixing time will depend on type of mixer used.
3. Gradually add in the lukewarm water, until the dough comes together. The dough should be soft, not sticky.
4. Mix the dough until it becomes smooth, elastic and bounces back when pressed.
5. After mixing, cover the dough with a plastic sheet and allow to rest until doubled in size. Once doubled in size, knock down the dough and scale as required (600 g - 800 g).
6. Form the dough into cylindrical shapes to fit into the pans, using either a bread moulder or by hand.
7. Place into the pans, smooth side facing up and cover. Prove in a warm area until doubled in size. Meanwhile, preheat the oven to 200℃.
8. Brush the bread with milk or water and bake for 35 to 40 minutes.
9. Remove the loaves from the pans immediately after baking and allow to cool.
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