Method:

• Mix flour, Exakt Zest, yeast and water for 2 minutes on slow speed then 8 minutes on fast speed using spiral mixer
• Dough temperature: 27°C - 28°C
• Scale at 300 grms - mould round
• Intermediate proof: 10 minutes +/-
• Final mould round and place into 5" - 6" cake tins
• Prove for 45 - 50 minutes (When half proved they are carefully egg washed and returned to the prover for the remaining proof)
• Proof temperature: 30°C
• Relative humidity: 80%
• Bake temperature: 220°C (430°F)
• Bake time approximately: 18 - 20 minutes

Serving Suggestion: Cut into slices and serve with butter and such additions as jam, marmalade or honey. The slices may be toasted.