BREAD MAKING PRACTICE PART 2 KSHS 2 200

BREAD MAKING PRACTICE PART 2 KSHS 2, 200

PLAIN BREAD Ingredients - Flour - Sugar - Yeast - Water - Margarine - Salt 500 g plain bread 30 g 2 tsp. 300 ml 30 g 1 tsp.

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 2400 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. Ø Yield 2 loaves of bread of 400 g

SWEET BREAD Ingredients Ø Sugar Ø Flour Ø Yeast Ø Margarine Ø Salt Ø Water 50 g 500 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 2 400 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

CURRANT BREAD Ingredients Ø Flour Ø Sugar Ø Currants Ø Yeast Ø Margarine Ø Salt Ø Water 500 g 30 g 200 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 2 400 g bread tins, ØKnockback the bread dough and add the currants, 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. Ø Yield 2 loaves of bread of 400 g

BROWN BREAD Ingredients • Flour • Sugar • Yeast • Margarine • Salt • Water 150 g (brown bread 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 2 400 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

HONEY BREAD Ingredients • Flour • Sugar • Honey • 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 and honey 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 2 400 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

DOUGHNUTS Ingredients • Flour • Sugar • Salt • Margarine • Yeast • Milk powder • Egg yellow 500 g 50 g 1 tsp. 50 g 2 tsp. pinch

PROCEDURE ØSieve the flour, ØPut sugar, margarine, salt, milk powder around the flour, ØPut yeast and egg at the center of the flour, ØAdd the warm water a pinch of egg yellow, ØKnead and let it ferment for 40 minutes, ØKnockback and give it 10 more minutes to proof, ØScale and divide into 70 g, ØMould them into a round-shaped dough, ØPut a hole at the center, ØPut them on a greased and dusted tray, ØProof them for about 15 minutes and then deep fry them in hot oil Yield 12 pieces