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Easy Recipes
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INGREDIENTS |
BAKER'S % |
WEIGHT (gms) |
HOME BAKING
MEASUREMENTS |
| Sun Moon Star Bread
Flour |
100.0 |
1000.0 |
7 1/4
cups |
| Water |
51.0 |
510.0 |
2 cups
|
| Raisins |
10.0 |
100.0 |
2/3 cup
|
| Shortening |
3.0 |
30.0 |
3
tbsp |
| Brown
Sugar |
2.0 |
20.0 |
1/4 cup
|
| Salt |
2.0 |
20.0 |
1 tbsp
|
| Cinnamon |
0.6 |
6.0 |
1 tbsp
|
| Nutmeg |
0.4 |
4.0 |
1/2 tbsp
|
| Bread Improver
|
0.3 |
3.0 |
1/2 tbsp
|
| Non-Diastatic
Malt |
0.5 |
5.0 |
5 tsp
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| Instant
Yeast |
0.3 |
3.0 |
1 tsp
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| TOTAL |
170.1 |
1,701.0 |
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- Mix all
ingredients until smooth; add raisins 2 to 3 minutes prior to full
development;
- Scale dough
to about 100-gram portions;
- Round and
form into bagels (donut-shape);
- Place formed
bagels on sheet lightly dusted with farina (corn meal or wheat
meal);
- Proof for 30
minutes or until bagels float in water;
- Retard all
proofed bagel doughs (overnight);
- Pull out
retarded bagels and allow to warm for 30 minutes.
- Boil bagels 1
minute each side and load boiled bagels on baking sheet dusted
with farina (or corn meal);
- Bake for 15
to 17 minutes at 450°F
an Aboitiz company | |
