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EGG AND MILK BREAD

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Bread & Rolls - Specialty - Flavoured Breads and Rolls
Recipe No:  R105h
Group  Ingredient KG
  HERCULES ROLL MIX 4.600    100%
  Milk Powder 0.175    3.8%
  Eggs 0.250    5.4%
  BAKELS INSTANT ACTIVE YEAST 0.055    1.2%
  Water (variable) 2.500    54.3%
  Total Weight 7.580
Method:  1. No time dough.
2. Place all ingredients in mixing bowl and develop thoroughly.
3. Allow dough to recover 10 minutes.
4. Long mould to 45cm long.
5. Tie a single knot and place on lightly greased trays.
6. Prove and glaze with SUPER GLOSSY.
7. Oven temperature 220°C.
8. For a really high gloss reglaze knots with SUPER GLOSSY when three-quarter baked.
Notes:  If using Compressed Yeast, use 175g in above recipe.
  Using bakers percentages - Percentages on total premix weight
Yield:  25 breads scaled at 300 g.