Super Soft White Bread Mix 3 x 2.4kg Carton

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	380ml	+/- 30 ml	600 g	1.5 tsp/4.5 g
Medium Loaf	315ml	+/- 30 ml	500 g	1 tsp/3 g

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.
   
   

BY DOUGH MIXER / HAND

MIXER/HAND KNEADED	Water	Bread Mix	Yeast
Large Loaf	350 ml	600 g	2 tsp/6 g

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

• Bread made with the optimum amount of water will have good appearance, volume and crumb quality, and will retain its freshness.
• If your machine has difficulty kneading the dough, or if your loaf is too small, or has a ragged top crust, then add more water in subsequent bakes. Alternatively add 1-2 tablespoons of any cooking oil.
• If your loaf is too big with crumb that is rubbery, grey and sticky with many large holes, then reduce the water in subsequent bakes.
• If your loaf is too large and everything else is fine, reduce the amount of yeast by up to ½ teaspoon. 
• For a heavier style of bread, reduce the yeast by ½ teaspoon or more. 
• 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.

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.