Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
Black Pepper
0.003
0.25
Salt
0.019
1.88
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
ROTITEX
0.050
5
Water
0.480
48
Total Weight: 1.591
Group 2
Ingredient
KG
Weight (%)
Olive Oil
0.030
-
Brown Sugar
0.060
-
Onion (chopped)
0.350
-
Total Weight: 0.440

Method

How to do it:

1. Place bread flour, Bakels Crusty Bread Concentrate, black pepper, Bakels Instant Yeast and water in a spiral mixer. Mix on low speed for 2 minutes.
2. Add Rotitex. Shift to high speed and mix until dough is developed.
3. Add cooked and cooled filling when dough is 90% developed.
4. Mold and shape as desired.
5. Top loaves or rolls with onion rings and grated cheese as desired.
6. Proof and bake until done.

Yield

3 x 450-g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
Black Pepper
0.003
0.25
Salt
0.019
1.88
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
ROTITEX
0.050
5
Water
0.480
48
Total Weight: 1.591
Group 2
Ingredient
KG
Weight (%)
Olive Oil
0.030
-
Brown Sugar
0.060
-
Onion (chopped)
0.350
-
Total Weight: 0.440

Method

How to do it:

1. Place bread flour, Bakels Crusty Bread Concentrate, black pepper, Bakels Instant Yeast and water in a spiral mixer. Mix on low speed for 2 minutes.
2. Add Rotitex. Shift to high speed and mix until dough is developed.
3. Add cooked and cooled filling when dough is 90% developed.
4. Mold and shape as desired.
5. Top loaves or rolls with onion rings and grated cheese as desired.
6. Proof and bake until done.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

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