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Bread & Rolls - White - Tin Bread and Bread Rolls
Recipe No:  R999a
Group  Ingredient KG
  Flour 2.000
  Salt 0.040    2%
  LECIVOL 4000 0.020    1%
  BAKELS INSTANT ACTIVE YEAST 0.030
  Water 1.200    60%
  Total Weight 3.290
Method:  1. Mix dough.
2. Divide and round up.
3. Rest for 5 min.
4. Mould into shape.
5. Proof and Bake.
Notes:  If using Compressed yeast use 225g in the above recipe.
Yield:  2 loaves of 550g or 12-13 bread rolls at 90-100g