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Superior White Sandwich Bread Mix

Helium Marketing • August 5, 2020

ingredients 

% 1kg Loaf 750g Loaf 500g Loaf
100% 1kg Superior White Sandwich BM 750g Superior White Sandwich BM 500g Superior White Sandwich BM
1.5% 15g RISEN FLOUR in-stant yeast 11g RISEN FLOUR In-stant Yeast 7.5g instant yeast
58% (variable) 580g Water 435g Water 290g water
All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix.

Baking by hand or Mixer 

If you are using your bread machine, it is recommended that you use the basic setting and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients. 

Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.

method by hand & bread machine

Add water in tin
Add RISEN FLOUR Bread Mix
Add yeast
Set Machine to correct setting 
Invite your family and community around to enjoy your RISEN FLOUR bread with your favourite toppings.

METHOD – by hand or food mixer
• Put the RISEN FLOUR bread mix into a large mixing bowl – 
• Put ¼ cup of the tepid water into a bowl together with the yeast allow to bubble for around 10min (if making by hand) 
• Make a well in the center and add the tepid water and yeast mixture.
• Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook
• Once all mixed into a shaggy dough let it rest for around 5 to 10 min to help develop the gluten.
• Now start kneading the bread on a counter top or in your mixer. The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)
• If kneading by hand knead for at least 10 to 12 min – if kneading in a mixer – knead for around 8 – 10 min on 2nd speed. If you wish take the temperature of the dough  it should be around 26 – 28 Deg C.
Tip: you will know your dough is ready when you can stretch it for 5 cm
• Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size.
• Knock back gently and mould into the shape you wish and put into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will taste DEVINE still.
• If you wish to add some  seeds to the top of the loaf you can sprinkle / spray a bit of water onto the loaf once it is in the final tin and sprinkle the  seeds on top.
• Cover again and allow to rise for around 30 – 40 min 
• Bake at 220 Deg C for around 30 min (if you find the crust is getting too golden too fast then reduce your temp to around 200deg C
• Once cooked and sounds hollow when tapped, take the loaf out of the oven and turn onto a wire rack to cool.
• If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!

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