Ingredients
Click 
to Add/Remove item to your Shopping List
to Add/Remove item to your Shopping List
-
32 kg 70 lbs 9 oz kg Carr's Universal Brown
-
0.58 kg 1 lbs 4 oz kg Salt
-
0.46 kg 1 lbs 0 oz kg Sugar Tate & Lyle Gran (Cane)
-
1 kg 2 lbs 3 oz kg Andrew Shortening AV NH RSPO MB
-
0.64 kg 1 lbs 7 oz kg AB Mauri Pinnacle Baker's Yeast
-
0.64 kg 1 lbs 7 oz kg IREKS Voltex
-
18 L 75.6 cups Water
Bread & Rolls using Universal Brown (with sugar)
Method
-
Mixing:
- Tweedy (high speed) - 2 min 15 secs
- Spiral - 3 min slow, 7 min fast
- Planetary - 3 min slow, 8 min fast
-
Finished dough temperature 78-80℉/25-26℃
-
When using this recipe for tinned bread, half the amount of improver and omit the sugar.
-
Crusty bread and rolls give steam injection in oven and omit fat
