Pomegranate Swirl Bread
18-015
Ingredients
Group Bread
Ingredient
KG
%
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.500
100
Bread Flour
0.100
20
All Purpose Flour
0.400
80
DOBRIM HIGH SPEED
0.004
0.4
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.025
2.5
Salt
0.007
0.7
Honey
0.100
10
Evaporated Milk
0.100
10
Eggs
0.100
10
Water
0.210
21
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.100
10
Total Weight: 1.646
Group Others
Ingredient
KG
%
BAKELS LES FRUITS 50% POMEGRANATE
0.150
-
BAKELS VANILLA CREAM
0.050
-
Raisins
0.050
-
Total Weight: 0.250
Method
How to do it:
1. Preheat oven to 200°C.
2. In a clean bowl, mix together Les Fruits 50% and Bakels Vanilla Cream. Set aside.
3. In a spiral mixer, mix all dry ingredients on low speed for 30 seconds.
4. Add honey, milk, water and eggs and continue mixing on low speed for 2 minutes.
5. Switch to high speed and add butter. Continue mixing on high speed for 6-10 minutes.
6. Scale dough and rest for 10 minutes.
7. Sheet dough using a rolling pin and form it rectangularly.
8. Spread out the prepared filling (Les Fruits 50% and Bakels Vanilla Cream) and sprinkle raisins.
9. Roll the dough (similar to making a cinnamon roll).
10. Cut the dough thoroughly lengthwise.
11. Alternately braid the dough and meet both ends to form a round bread.
12. Place the dough in a greased loaf pan.
13. Proof.
14. Bake at 200°C for 30-40 minutes preferably with steam.
Yield
4 x 420 grams
Product Used
Ingredients
Group Bread
Ingredient
KG
%
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.500
100
Bread Flour
0.100
20
All Purpose Flour
0.400
80
DOBRIM HIGH SPEED
0.004
0.4
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.025
2.5
Salt
0.007
0.7
Honey
0.100
10
Evaporated Milk
0.100
10
Eggs
0.100
10
Water
0.210
21
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.100
10
Total Weight: 1.646
Group Others
Ingredient
KG
%
BAKELS LES FRUITS 50% POMEGRANATE
0.150
-
BAKELS VANILLA CREAM
0.050
-
Raisins
0.050
-
Total Weight: 0.250
Method
How to do it:
1. Preheat oven to 200°C.
2. In a clean bowl, mix together Les Fruits 50% and Bakels Vanilla Cream. Set aside.
3. In a spiral mixer, mix all dry ingredients on low speed for 30 seconds.
4. Add honey, milk, water and eggs and continue mixing on low speed for 2 minutes.
5. Switch to high speed and add butter. Continue mixing on high speed for 6-10 minutes.
6. Scale dough and rest for 10 minutes.
7. Sheet dough using a rolling pin and form it rectangularly.
8. Spread out the prepared filling (Les Fruits 50% and Bakels Vanilla Cream) and sprinkle raisins.
9. Roll the dough (similar to making a cinnamon roll).
10. Cut the dough thoroughly lengthwise.
11. Alternately braid the dough and meet both ends to form a round bread.
12. Place the dough in a greased loaf pan.
13. Proof.
14. Bake at 200°C for 30-40 minutes preferably with steam.
Ingredients
Group Bread
Ingredient
KG
%
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.500
100
Bread Flour
0.100
20
All Purpose Flour
0.400
80
DOBRIM HIGH SPEED
0.004
0.4
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.025
2.5
Salt
0.007
0.7
Honey
0.100
10
Evaporated Milk
0.100
10
Eggs
0.100
10
Water
0.210
21
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.100
10
Total Weight: 1.646
Group Others
Ingredient
KG
%
BAKELS LES FRUITS 50% POMEGRANATE
0.150
-
BAKELS VANILLA CREAM
0.050
-
Raisins
0.050
-
Total Weight: 0.250
Method
How to do it:
1. Preheat oven to 200°C.
2. In a clean bowl, mix together Les Fruits 50% and Bakels Vanilla Cream. Set aside.
3. In a spiral mixer, mix all dry ingredients on low speed for 30 seconds.
4. Add honey, milk, water and eggs and continue mixing on low speed for 2 minutes.
5. Switch to high speed and add butter. Continue mixing on high speed for 6-10 minutes.
6. Scale dough and rest for 10 minutes.
7. Sheet dough using a rolling pin and form it rectangularly.
8. Spread out the prepared filling (Les Fruits 50% and Bakels Vanilla Cream) and sprinkle raisins.
9. Roll the dough (similar to making a cinnamon roll).
10. Cut the dough thoroughly lengthwise.
11. Alternately braid the dough and meet both ends to form a round bread.
12. Place the dough in a greased loaf pan.
13. Proof.
14. Bake at 200°C for 30-40 minutes preferably with steam.
Yield
4 x 420 grams
Product Used
Ingredients
Group Bread
Ingredient
KG
%
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.500
100
Bread Flour
0.100
20
All Purpose Flour
0.400
80
DOBRIM HIGH SPEED
0.004
0.4
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.025
2.5
Salt
0.007
0.7
Honey
0.100
10
Evaporated Milk
0.100
10
Eggs
0.100
10
Water
0.210
21
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.100
10
Total Weight: 1.646
Group Others
Ingredient
KG
%
BAKELS LES FRUITS 50% POMEGRANATE
0.150
-
BAKELS VANILLA CREAM
0.050
-
Raisins
0.050
-
Total Weight: 0.250
Method
How to do it:
1. Preheat oven to 200°C.
2. In a clean bowl, mix together Les Fruits 50% and Bakels Vanilla Cream. Set aside.
3. In a spiral mixer, mix all dry ingredients on low speed for 30 seconds.
4. Add honey, milk, water and eggs and continue mixing on low speed for 2 minutes.
5. Switch to high speed and add butter. Continue mixing on high speed for 6-10 minutes.
6. Scale dough and rest for 10 minutes.
7. Sheet dough using a rolling pin and form it rectangularly.
8. Spread out the prepared filling (Les Fruits 50% and Bakels Vanilla Cream) and sprinkle raisins.
9. Roll the dough (similar to making a cinnamon roll).
10. Cut the dough thoroughly lengthwise.
11. Alternately braid the dough and meet both ends to form a round bread.
12. Place the dough in a greased loaf pan.
13. Proof.
14. Bake at 200°C for 30-40 minutes preferably with steam.
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