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COTTAGE MEAL FRUIT BREAD

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Bread & Rolls - Specialty - Fruit Breads
Recipe No:  R105j
Group  Ingredient KG
1 HERCULES ROLL MIX 3.800    100%
FINO MEAL BASE 0.500    13.2%
Honey 0.175    4.6%
APITO FRUIT CAKE PASTE 0.035    0.9%
NZB CARAMEL COLOUR 0.015    0.4%
BAKELS INSTANT ACTIVE YEAST 0.065    1.7%
Water (variable) 2.300    60.5%
 
2 Sultanas/Raisins/Currants 3.000    79%
  Total Weight 9.890
Method:  1. No time dough.
2. Place Group 1 in machine bowl and develop thoroughly
3. Add Group 2 and clear.
4. Dough temperature 30-31°C.
5. Allow dough to recover 10 minutes.
6. Scale and mould as desired.
7. Glaze with SUPER GLOSSY and dust with wholemeal flour.
8. Proof then bake at 210°C.
Notes:  If using Compressed Yeast, use 200g in above recipe.
  Using bakers percentages - Percentages on total premix weight
Yield:  14 loaves scaled at 700 g.