Super Soft White Bread Mix 10kg Bag

Super Soft White Bread Pre-mix is extremely popular as it provides excellent results for a wide range of products. From 680g sliced or uprights loaves, to hamburger rolls and French sticks; the ease of use and versatility is legendary. Just follow our simple directions and relish your family’s comments.

Bread dough can be prepared and baked in your bread machine or by hand/dough mixer and baked in the oven.

MAKING BREAD IN A BREAD MACHINE

BREAD MACHINE	Water Target	Water Variation	Bread Mix	Yeast
Large Loaf	380 ml	+/- 30 ml	600 g	1.5 tsp
Medium Loaf	315 ml	+/- 25 ml	500 g	1.5 tsp
Small Loaf	250 ml	+/- 20 ml	400 g	1.25 tsp

1. Add the ingredients to the bread bowl in order recommended by your bread machine instruction manual.
2. Select program. Longer mixing cycles generally produce better results.  Press Start.

Water Ratio: The optimum ratio of water to Super Soft White Bread Mix as used in a Bread Machine is 0.63. For example: 4 cups of Laucke Super Soft White Bread Mix weighing 640 g is multiplied by a ratio of 0.63 will require 405ml of water plus or minus your machine variation.

BY DOUGH MIXER / HAND

MIXER/HAND KNEADED	Water	Bread Mix	Yeast
Large Loaf	360 ml	600 g	2 tsp

1. Blend Laucke Bread Mix and yeast in a large bowl. Add lukewarm water and mix to form dough at approx. 30°C. 
2. Knead vigorously until it is smooth and elastic. Knead by hand for at least 10 minutes, or 6 minutes with a dough mixer, until smooth and elastic. More kneading provides better bread. Test by stretching a small amount of dough into a rectangle: it should form a thin, translucent ‘window’ in the centre. 
3. To 'proof' the dough: return it to the bowl, ensuring there is room for it to rise, and cover to prevent skinning. Maintain in a warm environment until double in size (approx. 40 minutes).
4. Knead lightly on a floured surface to ‘degas’ the dough. Shape as required and place in an oiled bread tin. Leave in a warm, draft free place to rise again, until at least double in size. 
5. Bake in a preheated oven (conventional 220 °C / fan forced 200 °C) for 25-30 minutes or until golden brown. For a crispier crust, spray lightly with water before placing in oven. Loaf is baked if it sounds hollow when tapped.
   
   

TIPS FOR PERFECT BREAD 

Measurement

• The accurate measurement of all ingredients is very important. Weight measurement using scales is best, and the volumetric measurement is  more convenient. Use accurate scales to ascertain if your cups and spoons are providing the correct weight of water, Bread Mix and yeast.
• A standard metric cup contains 250 ml of water or 160 g of Super Soft White Bread Mix.   A standard teaspoon contains 3 g of yeast.
• Scoop  the Bread Mix / yeast and lightly tap the container to settle the contents, until you  achieve the target weight.

Water Quantity

• Bread made with the optimum amount of water will have good appearance, volume and crumb quality, and will retain its freshness.
• Moisture can be lost from the Bread Mix through evaporation in storage and may need to be replaced with extra water. This is a common requirement during summer.
• Undersized loaf and a ragged top crust are signs of not enough water.  Oversized loaf, sticky crumb, more holes and a fragile top crust are signs of too much water.
• To check the correct amount of water has been added, open the bread machine lid at the start of the kneading cycle, and observe the dough slowly forming. The best indication of likely loaf quality is the time taken from the start of the kneading cycle until the dough “picks up” from the bottom of the bowl under the kneading blade.
   As a guide, the “pick up” time for Laucke Super Soft White Bread Mix is 3 – 5 minutes.   At this stage the dough ball should be sticky, soft and smooth.
   If the dough “picks up” sooner, or your machine has difficulty kneading the dough, experiment by adding up to 30 ml extra water.
   If, after the nominated “pick up” time, the dough is still sticking to the bottom of the bowl or has not formed a ball, add a heaped teaspoon or more of Bread Mix.

Yeast Quantity - Bread Density

If your loaf is too large but quality is good, reduce yeast by ¼ teaspoon. For a heavier or denser style of bread, reduce yeast by up to ½ teaspoon.

Yeast Performance

Yeast performance can be affected by air and moisture. Reseal opened sachets or store in a small sealed container. If the yeast sachet has been open for some time, an extra ¼ tsp may be required to maintain loaf volume.

Ingredients

• Two Laucke Bread Mixes can be combined to create your own unique loaf. Recalculate the required water quantity by taking a weighted average of each.
• More yeast and water may be required if other ingredients such as seeds and grains are added.
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If in consultation with our customer service team it is determined that a product is not fit for purpose or is damaged in a way that renders it unsafe or unsuitable for consumption then Laucke will work with that customer to ensure they get a replacement product. Any consumer using product purchased from any retail outlet is encouraged to retain their proof of purchase until the product is consumed. If a problem is likely to have occurred whilst the product was in the care of the retailer the product will need to be returned to that retailer for refund or replacement depending upon the policy of the store. Being a food item that is very attractive to a number of different insects it is not uncommon to find some insect activity in products that insects have had an opportunity to drop onto during any stage of the distribution. Refrigeration or freezing will halt insect activity but some evidnce of the activity by way of photograph or returned sample will be required to confirm infestation to allow the replacement process to be followed. The breeding cycle of most insects in ideal conditions is about 20 - 30 days so we can estimate the point of entry by assessing the numbers and amount of incidental matter such as webbing and larvae.