White Sandwich Loaf

Makes 1.693kg

Procedure

1. Add Water to spiral mixer followed by remaining ingredients.

2. Mix on slow speed (in reverse direction) for 2 minutes then on high speed for 4 to 5 minutes or until fully developed.

3. Remove from mixer and scale at desired weights.

4. Scale dough into 750g pieces

5. Lightly round up and cover. Rest for 10 minutes.

6. Process through bread stick moulder and cut into 4 pieces. Rotate each piece 90 degrees and place into greased bread tin.

7. Proof for 45 to 55 minutes

8. Cover with a lid prior to placing in oven

Baking

Bake at 220°C for approximately 35 minutes

Baking time and temperature may vary from oven to oven.

Products

This versatile concentrate and recipe is ideal to make a wide range of bread products including sandwich loaves, hamburger buns, baps, long rolls, dinner rolls, pull-a-part loaves and savoury scrolls etc.

If you intend to retard the products overnight, ensure the product is brought up to room temperature before placing in the prover. Depending on the time of year this could take a couple of hours or more. Keep the product covered once trayed up so it doesn’t dry out. Baking temperatures will likely need to be reduced by 10°C if the product has been retarded.