Main Dough for the Sweet Type of Bread
By PutoPinoy on Saturday, June 02, 2007 At
Saturday, June 02, 2007
Ingredients:- 1,000 grams bread flour
- 240 grams sugar
- 240 grams butter
- 120 grams shortening
- 90 grams milk powder
- 23 grams instant yeast
- 735 grams water
- 3 eggs
- 3-speed electric mixer
- mixing bowl
- dough hook
- rubber scrapper
- pastry brush
- a piece of cacha cloth
- dough cutter
- weighing scale
Procedure
- In a mixing bowl, combine water, bread flour, sugar, milk powder, yeast and salt.
- Beat in electric mixer set at speed no. 1.
- When the dough mass turns slightly lumpy, turn off mixer and add butter to the mixture.
- Beat in mixer at speed #1.
- Switch the mixer off after several spins. Adjust the setting to 2 and mix again.
- Switch off the mixer after 4-5 minutes. Test the dough to find out if it is elastic enough and ready for the fermentation stage. If the dough does not tear any more when stretched of pulled then, it is ready for fermentation.
- If the dough is not yet elastic, continue mixing until it attains the right elasticity.
- Grease a portion of your work table with a small amount of oil and transfer the dough to the greased area. Brush oil on to of the dough, cover it with a wet piece of cacha cloth and let it rise for 30 minutes.
- After fermentation, cut the dough into five parts, each piece weighing 250 grams.
