Wallaby Bread Improver 6 x 125g Carton

A Laucke Bread improver complements the traditional bread making process. Our bread improver can be used for all bread types including wholemeal and grain breads to improve the kneading and fermentation of dough and provide excellent volume, texture and colour whilst extending freshness.

Basic Bread Recipe

Dough can be prepared in your bread machine, by a suitable mixer with a dough hook or by hand to make a wide range of baked products.

Ingredients	Quantity
Wallaby Bakers Flour	500 g (3 cups)
Wallaby Bakers Yeast	6 g (2 tsp)
Wallaby Bakers Bread Improver	5 g (2 tsp)
Salt	10 g (2 tsp)
Cooking Oil (e.g. Olive)	20 g (1.5 tbsp)
Water (lukewarm)	320 ml

1. Combine all dry ingredients in a large bowl. 
2. Add oil, lukewarm water and mix to form a dough that is about 30 °C.
3. Knead vigorously for at least 10 minutes, until the dough is smooth and elastic (test by stretching a small amount of dough into a rectangle: the dough should produce a thin, translucent ‘window’ in the centre). 
4. Place dough in a bowl, cover with a damp cloth and allow to stand in a warm place (free from draughts) until doubled in size (approximately 40 minutes).
5. Place dough on floured surface and knead lightly to degas the dough. Shape dough and place in an oiled bread tin. Place the tin in a warm, moist enclosure and allow the dough to rise (proof) until at least double in size.
6. Bake in a conventional oven preheated to 220 °C (or 200 °C Fan Forced) for 25-30 minutes or until golden brown. For best results, spray lightly with water before placing in oven. Loaf is cooked if it sounds hollow when tapped.
7. Allow loaf to cool on a wire rack prior to slicing.

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.