Recipes

Basic Bread - using Kangaroo Classic Flour

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Kangaroo Classic Flour 1 packet
6 g Salt 1 tsp
5 g Wallaby Bread Improver (Optional) 1½ tsp
3 g Wallaby Baker's Yeast - Dry 1 tsp
6 g Sugar ½ tsp
20 g Canola Oil 1 tbsp
300-320 g Water (18°C) 1¼-1⅜ cups

Method

  1. Place water (18°C) and flour in mixing bowl, combine and stand for 30 minutes.

  2. Add all other ingredients and mix to a smooth elastic dough.

  3. Place in an oiled plastic container with lid for 2 hours.

  4. Remove lid, and gently lift the dough from the sides into the middle, and cover for another 30 minutes.

  5. Remove from container and shape into desired loaf size and place in tin or on baking tray.

  6. Place in oven (cold) with ovenable container, in the bottom of the oven, filled with boiling water. Close oven door.

  7. When almost doubled in size, and turn on oven set to 180°C until baked to desired crust colour.

Helpful Hints

  • The use of Vitamin C will improve the volume and texture of the resultant product. A very small pinch is all that is required.

  • Specialty Breads
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