BREAD MAKING INTERMEDIATE KSHS 2 400 CINNAMON BREAD

BREAD MAKING INTERMEDIATE KSHS 2, 400

CINNAMON BREAD Ingredients Ø Flour Ø Sugar Ø Yeast Ø Margarine Ø Salt Ø Cinnamon Ø Water 500 g 30 g 2 tsp. 30 g 1 tsp. 300 ml

PROCEDURE ØWeigh and sieve the flour, ØPut a bay at the center of the flour, ØPut sugar, salt, cinnamon and margarine around the flour, ØDissolve yeast with warm water, ØKnead as you add little by little warm water till the gluten develops, ØPut for 40 minutes bulk fermentation, ØGrease 400 g bread tins, ØKnockback the bread dough, ØGive it 10 minutes bench rest, ØScale and divide the dough into two equal parts, ØMould the dough well, ØPut the bread in the proofer to ferment for about 40 minutes, ØBake in an oven temperature of 230 °C for 25 minutes. • Yield 2 loaves of bread of 400 g

MILK BREAD Ingredients Ø Flour Ø Sugar Ø Yeast Ø Margarine Ø Milk powder Ø Salt Ø Water 500 g 30 g 2 tsp. 30 g 1 tsp. 300 ml

PROCEDURE ØWeigh and sieve the flour, ØPut a bay at the center of the flour, ØPut sugar, salt, milk powder and margarine around the flour, ØDissolve yeast with warm water, ØKnead as you add little by little warm water till the gluten develops, ØPut for 40 minutes bulk fermentation, ØGrease 400 g bread tins, ØKnockback the bread dough, ØGive it 10 minutes bench rest, ØScale and divide the dough into two equal parts, ØMould the dough well, ØPut the bread in the proofer to ferment for about 40 minutes, ØBake in an oven temperature of 230 °C for 25 minutes. • Yield 2 loaves of bread of 400 g

CHEESE BREAD Ingredients Ø Flour Ø Sugar Ø Yeast Ø Margarine Ø Cheese Ø Salt Ø Water 500 g 30 g 2 tsp. 30 g 50 g 1 tsp. 300 ml

PROCEDURE ØWeigh and sieve the flour, ØPut a bay at the center of the flour, ØPut sugar, salt, margarine around the flour, ØDissolve yeast with warm water, ØKnead as you add little by little warm water till the gluten develops, ØPut for 40 minutes bulk fermentation, ØGrease two 400 g bread tins, ØKnockback the bread dough, ØGive it 10 minutes bench rest, ØScale and divide the dough into two equal parts, ØMould the dough well put in the tin and add grated cheese, ØPut the bread in the proofer to ferment for about 40 minutes, ØBake in an oven temperature of 230 °C for 25 minutes. • Yield 2 loaves of bread of 400 g

VIENNA BREAD Ingredients Ø Flour Ø Sugar Ø Yeast Ø Margarine Ø Salt Ø Water 500 g 30 g 2 tsp. 30 g 1 tsp. 300 ml

PROCEDURE ØWeigh and sieve the flour, ØPut a bay at the center of the flour, ØPut sugar, salt, margarine around the flour, ØDissolve yeast with warm water, ØKnead as you add little by little warm water till the gluten develops, ØPut for 40 minutes bulk fermentation, ØGrease 400 g bread tins, ØKnockback the bread dough, ØGive it 10 minutes bench rest, ØScale and divide the dough into two equal parts, ØMould the dough in an oval shape and put in a tin, ØPut the bread in the proofer to ferment for about 40 minutes, ØBake in an oven temperature of 230 °C for 25 minutes. • Yield 2 loaves of bread of 400 g

RYE BREAD Ingredients • Flour • Sugar • Yeast • Margarine • Salt • Water 150 g (rye flour) 350 g (white flour) 30 g 2 tsp. 30 g 1 tsp. 300 ml

PROCEDURE ØWeigh and sieve the flour, ØPut a bay at the center of the flour, ØPut sugar, salt, margarine around the flour, ØDissolve yeast with warm water, ØKnead as you add little by little warm water till the gluten develops, ØPut for 40 minutes bulk fermentation, ØGrease 400 g bread tins, ØKnockback the bread dough, ØGive it 10 minutes bench rest, ØScale and divide the dough into two equal parts, ØMould the dough well, ØPut the bread in the proofer to ferment for about 40 minutes, ØBake in an oven temperature of 230 °C for 25 minutes. • Yield 2 loaves of bread of 400 g

PLAITED BREAD Ingredients • Flour • Sugar • Yeast • Margarine • Salt • Water 500 g 30 g 2 tsp. 30 g 1 tsp. 300 ml

PROCEDURE ØWeigh and sieve the flour, ØPut a bay at the center of the flour, ØPut sugar, salt, margarine around the flour, ØDissolve yeast with warm water, ØKnead as you add little by little warm water till the gluten develops, ØPut for 40 minutes bulk fermentation, ØGrease 400 g bread tins, ØKnockback the bread dough, ØGive it 10 minutes bench rest, ØScale and divide the dough into three equal parts, ØMould the dough well then plait and egg wash, ØPut the bread in the proofer to ferment for about 40 minutes, ØBake in an oven temperature of 230 °C for 25 minutes. • Yield 2 loaves of bread of 400 g