|
FERNA CREAM BREAD
| Ingredients |
Quantity |
| 3rd class flour |
250 grams |
| White sugar |
3/4 cup |
| EAGLE INSTANT DRY YEAST |
7.50 grams |
| Evaporated milk |
1/2 cup |
| Eggs |
2 pieces |
| FERNA IODIZED SALT |
7.50 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE
|
1/4 cup |
| Bread improver |
1 tsp. |
| FERNA PRIMERA ANTI-AMAG |
1 1/4 tsps. |
| FERNA EGG YELLOW POWDER COLOR |
1/8 tsp. |
PROCEDURE
1. Mix all ingredients ang knead for 8 minutes
at speed 2 or until gluten is fully developed.
2. Rest for 1 hour.
3. Cut into 350-g portions and roll each into
a log, pushing air out as much as possible
4. Place the dough on greased loaf pans.
5. With a knife, make a 1//4 inch deep slice
through the dough. Let rise for 1 hour.
6. Brush with egg wash (1 egg white + 1 tbsp
evaporated milk) and bake at 350°F for 40-45
minutes or until slightly brown.
Yield: 6 loaves x 350 grams
|
