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HONEYCORN LOAVES

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Bread & Rolls - Specialty - Flavoured Breads and Rolls
Recipe No:  R105f
Group  Ingredient KG
  HERCULES ROLL MIX 4.800    100%
  Cornmeal Coarse 0.400    8.3%
  Honey 0.160    3.3%
  BAKELS INSTANT ACTIVE YEAST 0.065    1.4%
  Milk Powder 0.060    1.3%
  Water (variable) 2.600    54.2%
  Total Weight 8.085
Method:  1. No time dough.
2. Place all ingredients in mixing bowl and develop thoroughly.
3. Dough temperature 30-31°C.
4. Allow dough to recover 10 minutes.
5. Scale at 270g.
6. Mould into torpedo shape.
7. Place 4 rows of 5 on lightly greased tray.
8. Brush between dough pieces with melted butter.
9. Prove on glaze with SUPER GLOSSY.
10. Oven temperature 220°C.
Notes:  If using Compressed Yeast, use 200g in above recipe.
  Using bakers percentages - Percentages on total premix weight
Yield:  29 loaves scaled at 270g