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RECIPES
BASIC WHITE BREAD
INGREDIENTS
4 cups (600g) bread flour
3 tablespoons milk powder
1½ teaspoons salt
1½ tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons oil
1½ cups (375ml) water
Extra bread flour, for kneading
METHOD
1. Assemble Mixer using dough hook.
2. Place flour, milk powder, salt, sugar, bread
improver and yeast into mixing bowl.
3. Using speed 1-2, slowly add the oil then
the water to the dry ingredients. Mix for 1
minute until a dough ball starts to form.
4. Turn the dough out onto a lightly floured
surface and knead by hand until the dough
is soft and pliable.
NOTE
The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.
5. Place the dough ball into a large bowl,
loosely cover with plastic wrap and leave
to stand in a warm area for 2 0 minutes or
until doubled in size.
6. Remove the risen dough from the bowl and
knead again on a lightly floured surface.
7. Shape dough into a roll shape to fit a
large bread tin or divide into two to fit two
smaller breadtins.
8. Cover loosely with lightly greased plastic
wrap and leave to stand in a warm area for
30-40 minutes or until well risen. Remove
plastic wrap.
9. Brush top of dough with egg glaze if
required and bake in a preheated oven at
200°C for 40-50 minutes or until cooked
and golden brown.
10. Remove from pan and cool on wire rack.
HERB, CHEESE AND GARLIC
MONKEY BREAD
INGREDIENTS
1 quantity Basic White Bread dough
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh mixed herbs
(example: rosemary, basil, sage, thyme)
½ cup finely grated Parmesan or Cheddar cheese
¼ cup melted butter
METHOD
1. Follow steps 1-3 of the Basic white bread
recipe. As dough starts to form, add
garlic and mixed herbs.
2. Turn the dough out onto a lightly
floured surface and knead by hand until
the dough is soft and pliable.
NOTE
The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.
3. Place the dough ball into a large bowl,
loosely cover with plastic wrap and leave
to stand in a warm area for 20 minutes
or until doubled in size.
4. Remove the risen dough from the bowl
and knead again on a lightly floured
surface.
5. Divide dough in 3cm round balls. Brush
dough balls with melted butter and layer
into a large, lightly greased tube or angel
food pan, or 2 smaller ring pans.
6. Cover loosely with lightly greased
plastic wrap and leave to stand in a
warm area for 30-40 minutes or until
dough has risen to top of pan. Remove
plastic wrap.
7. Bake in a preheated oven at 2 00°C
for 40-50 minutes or until cooked and
golden brown. Allow to stand in pan for
10-15 minutes to ensure the monkey
bread holds