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FERNA LOAF BREAD
| Ingredients |
Quantity |
| Bread flour |
1 kilo |
| EAGLE INSTANT DRY YEAST |
10 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE |
40 grams |
| Sugar |
150 grams |
| Water |
375grams |
| Powder milk |
36 grams |
| Bread improver |
6 grams |
| FERNA IODIZED SALT |
7 grams |
| FERNA PRIMERA ANTI-AMAG 2 |
2 - 3 grams |
PROCEDURE
1. Place all dry ingredients in a mixing bowl.
Add water, mix until just combined.
2. Add FERNA BUTTINA BUTTER SUBSTITUTE and knead
until gluten is fully developed.
3. Rest for 30-35 minutes.
4. Brush loaf pans with shortening. Set aside.
5. Scale dough into desired weight and form
into cylinders. Place molded dough on greased
loaf pans
6. Proof for 1 - 1 1/2 hours or until about
85% of height of the pan.
7. Bake at 350°F for 15-20 minutes or until
done.
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