Festival Bread
Festival Bread
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Bread Flour | 4 | 000 | 100 |
| Exakt Zest | 0 | 800 | 20 |
| LIST A) | |||
| Butter | 0 | 400 | 10 |
| Yeast | 0 | 400 | 10 |
| Water | 1 | 800 | 45 |
| LIST B) | |||
| Sultanas | 4 | 000 | 100 |
| Currants | 0 | 800 | 20 |
| Almond Paste | 2 | 000 | 50 |
| Egg | 0 | 100 | 2.5 |
| (Mix the egg into the almond paste to soften down) |
Preparation
Method:
- Mix ingredients from list "A" for 2 minutes on slow speed then 6 minutes on fast speed. Mix to a well developed dough
- Then add ingredients from list "B" and mix for 2 - 3 minutes on slow speed
- Dough temperature: 25°C
- Rest for: 6 minutes
- Scale at: 450 grms
- Rest for: 6 minutes
- Pin out and place approximately 120 grms of prepared (almond paste & egg mix) onto the centre of the dough and fold over. Hand mould
- **Wash with Ovex glaze and roll into flaked almonds mixed with granulated sugar
- Place onto prepared baking sheets
- Prove for: 35 minutes
- Prover temperature: 30°C
- Relative humidity: 80%
- Bake temperature: 200°C
- Bake for: 35 minutes
- ** Alternative: Wash with Ovex glaze, bake and finish off with melted butter and icing sugar