Sugar Bread

Ingredients Kg Grams %
Bread flour 4 000 100
Exakt Zest 0 800 20
Yeast 0 400 10
Water 2 120 53
No. 7 Sugar Chips 2 800 70

Method:

  • Mix flour, Exakt Zest, Yeast and water for 3 minutes on slow speed then 6 minutes on fast speed. Mix into a well developed dough
  • Dough temperature 26°C
  • Add sugar chips as you would fruit mixing on slow speed for 2 - 3 minutes
  • Scale immediately at 450 grms
  • Intermediate proof 10 minutes
  • Hand mould and place into greased foil bread tins
  • Wash with Ovex
  • Prove for a further 45 minutes
  • Prover temperature 30°C
  • Relative humidity 80%
  • Bake temperature 200°C
  • Bake for 30 minutes