Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100.00
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX (sifted)
0.400
40.00
Water
0.520
52.00
Sugar
0.150
15.00
Salt
0.015
1.50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.80
BAKELS LECITEM SUPREME
0.010
1.00
BAKELS MONOFRESH
0.005
0.50
ROTITEX
0.030
3.00
Total Weight: 2.138

Method

How to do it:

1. Dry mix flour, Premier Butterscotch, salt, sugar, Lecitem Supreme, Monofresh and Bakels Instant Yeast for 30 seconds. Add water and mix at slow speed for 2 minutes.
2. Add Rotitex and mix at high speed for about 5 minutes or until dough is well-developed.
3. Divide and scale into 400-g pieces. Round, cover and rest for 10 minutes.
4. Flatten dough and sprinkle butterscotch chips before rolling. Mold and place dough in well-greased loaf pans.
5. Proof.
6. Bake at 180°C for 30 minutes.

Yield

5 loaves x 400g per loaf

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100.00
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX (sifted)
0.400
40.00
Water
0.520
52.00
Sugar
0.150
15.00
Salt
0.015
1.50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.80
BAKELS LECITEM SUPREME
0.010
1.00
BAKELS MONOFRESH
0.005
0.50
ROTITEX
0.030
3.00
Total Weight: 2.138

Method

How to do it:

1. Dry mix flour, Premier Butterscotch, salt, sugar, Lecitem Supreme, Monofresh and Bakels Instant Yeast for 30 seconds. Add water and mix at slow speed for 2 minutes.
2. Add Rotitex and mix at high speed for about 5 minutes or until dough is well-developed.
3. Divide and scale into 400-g pieces. Round, cover and rest for 10 minutes.
4. Flatten dough and sprinkle butterscotch chips before rolling. Mold and place dough in well-greased loaf pans.
5. Proof.
6. Bake at 180°C for 30 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Semi-sweet

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