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WHITE BREAD

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Bread & Rolls - White - Tin Bread
Recipe No:  R173a
USING LECITEM UNIVERSAL
Group  Ingredient KG
  Flour 5.000    100%
  Salt 0.090    1.8%
  LECITEM UNIVERSAL 0.050    1%
  MASTERFAT (optional) 0.150    3%
  BAKELS INSTANT ACTIVE YEAST 0.065    1.3%
  Water (variable) 2.900    58%
  Total Weight 8.255
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31°C.
4. Allow dough to recover 5-10 minutes.
5. Scale and mould as desired.
6. Prove then bake at 230°C.
Notes:  If using Compressed Yeast, use 200g in above recipe.
  Using bakers percentages - Percentages on white flour weight
  For extra softness and fresh keeping add 0.5% MONOFRESH SUPERSOFT
Yield:  11.5 loaves scaled at 700g.