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Practical 28
Practical 28
Cooking Methods
Baking
kneeding
White Breads
Ingredients
625g White Bread Flour
10g Instant Yeast
500ml Water
40g Sugar
15g Salt
60g Butter
Sesame Seeds (by choice)
Poppy Seeds (by choice)
Dried Oregano (by choice)
Coarse Salt (by choice)
Method:
1. Place the flour, sugar and salt in a large mixing bowl
2. Sprinkle the yeast over and mix to combine all the dry ingredients.
3. Melt together the water anhd butter but make sure it doesn’t boil, then pour 70% of the liquid into the flour mixture and
continue mixing until well combined.
4. If necessary, add the remaining water and continue working the dough until you have strong gluten development and the
window test can be done.
5. Place the dough in a bowl, with a dish cloth over it and wrap the bowl well with cling film and prove in a warm place until it
doubles in volume, approximately 1 hour.
6. Knock back the dough.
7. Cover it again and bench rest it for 10 minutes.
8. Shape the bread, glaze, garnish accordingly and place on a greased baking tray.
9. Wrap the tray and prove the bread to 80% its original volume.
10. Bake at 180’C for approximately 25 minutes, the bread should sound hollow when tapped at the base.
Brown Bread
Ingredients
2tbsp White Sugar
1tbsp Instant Yeast
¾cup Warm Water
¼ cup Milk
1tbsp Vegetable Oil
1cup Whole Wheat Flour
2cups All Purpose Flour
1tsp Salt
Egg, beaten
Method
1. In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose
flour and the salt; beat well. Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough
has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a
large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until
doubled in volume, about 1 hour.
3. Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two
equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in
volume, about 40 minutes. Meanwhile, preheat oven to 200’C.
4. Brush the risen loafs with lightly beaten egg. Bake at 200’C for 30 minutes, or until the bottom of the loaf sounds hollow
when tapped.