Recipes

Ozzy Onion Soup Bread

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1,000 g Laucke Wallaby Flour 6¼ cups
10 g Salt 3½ tsp
25 g Laucke Wallaby Yeast 2 tbsp
25 g Shortening 2 tbsp
15 g Laucke Wallaby Improver 6 tsp
20 g Milk Powder 2½ tbsp
380 g Water 1⅔ cups
260 g Prepared Soup Mix - Cool 1 cup

Method

  1. Preheat oven to 200°C.

  2. Prepare the soup mix by dissolving 60 g of French Onion Soup Powder in 200 mls of boiling water. Let cool.

  3. Mix all ingredients into a smooth, well developed dough, finished dough temperature 28°C. (Water Temperature 18°C).

  4. Rest dough for 20 minutes, and divide into 3 pieces weighing 550 g each.

  5. Shape each one into a ball, and allow to rest for 10 minutes.

  6. Mould into tapered Batons and place into a greased bread tin.

  7. Prove for 60 minutes, or until doubled in size.

  8. Bake at 200°C for 30 - 35 minutes.

  • Specialty Breads
  • Yield: 3 x 550 g loaves
  • Bake: 30 minutes
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