Ingredients:
Group A
Mauripan IDY – 20g
Voltex Fresh – 10g
Maurisoft – 3g
Bread Flour – 1000g
Sugar – 50g
Salt – 18g
Mixed Herbs – 8g
Butter/Margarine – 50g
Group B
Cold Water – 550g
Group C
Spring Onions – 100g
Carrot (cubes) – 100g
Black Olives (slices) – 100g
Sun Dried Tomatoes (slices) – 100g
Cheese Cubes – 100g
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Baking Step:
- Transfer Group A into mixing bowl and mix at low speed for 1 minutes
- Add in Group B and mix for 1 minutes at slow speed 10 minutes high speed or until the dough is fully developed.
- Add in Group C and mix for 1 minutes 30 seconds at slow speed until combined.
- Rest the dough for 10 minutes on bench.
- Divide the dough into 550g dough weight.
- Round and rest the dough for 10 minutes.
- Mold into log shape and place into loaf tin.
- Proof for 70 – 80 minutes at 38℃ humidity 85%.
- Bake at 230℃ (Top) 220℃ (Bottom) for 28 – 30 minutes with lid.
- Remove from baking tin and cool on wired rack before serving.
(The recipe can make 4 x 550g loaf)