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FRUIT BREAD, DEPOSITED

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Bread & Rolls - Grain - Deposited Breads
Recipe No:  R104f
USING HERCULES BREAD CONCENTRATE
Group  Ingredient KG
1 Kibbled Rye or Cereal Mix 1.000    33%
Water 1.000    33%
 
2 Flour 3.000    100%
HERCULES BREAD CONCENTRATE 0.120    4%
Sugar 0.150    5%
Milk Powder 0.080    2.7%
BAKELS INSTANT ACTIVE YEAST 0.025    0.83%
Water 2.200    73%
 
3 Peanuts (chopped) 0.150    5%
Sultanas 0.500    17%
Currants 0.500    17%
Cherries (chopped) 0.050    1.7%
  Total Weight 8.775
Method:  1. Deposited dough.
2. Soak Group 1 overnight.
3. Place Groups 1 and 2 in machine bowl and develop thoroughly.
4. Add Group 3 and blend through.
5. Dough temperature 30-31°C.
6. Dough slack consistency.
7. Scale dough directly into tins approximately half full.
8. Prove until tins three quarters full.
9. Lid and bake at 220°C for 45-50 minutes.
Notes:  If using Compressed yeast use 80 g in the above recipe.
  Using bakers percentages - Percentages on white flour weight
Yield:  Approximately 10-11 loaves.