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FERNA CHOCO LOAF
| Ingredients |
Quantity |
| Bread flour |
8 ½ cups |
| FERNA EAGLE INSTANT DRY YEAST |
1 tbsp + ½ tsp |
| FERNA BUTTINA BUTTER SUBSTITUTE |
¼ cup |
| White sugar |
¾ cup |
| Water |
1 ¾ cup |
| Skim milk |
¼ cup |
| Bread improver |
1 ½ tsp |
| FERNA IODIZED SALT |
1 ½ tsp |
| FERNA ANTI-AMAG |
2 ½ tsp |
| FERNA CHOCOLATE FLAVOCOL |
4 tsp |
PROCEDURE
1. Combine all ingredients
except FERNA PRIMERA CHOCOLATE FLAVOCOL and
knead for 4 minutes.
2. Divide the dough into 2 equal parts. Continue
kneading the first half of the dough until gluten
is fully developed. Set aside.
3. To the other half of the dough, add FERNA
PRIMERA CHOCOLATE FLAVOCOL and knead until gluten
is fully developed.
4. Cut each dough into 125-g portions. Flatten
both doughs and place the chocolate flavored
dough on top of the plain dough. Roll like a
loaf bread.
5. Place into greased loaf pan and proof for
at least 1 1/2 hours or until about 85% of height
of the baking pan.
6. Bake at a pre-heated 350°F oven for 30-35
minutes or until golden brown
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