Recipes

Wallaby Best Bread

Ingredients

Weight/
Volume
Ingredients
RECIPE - BAKING BY HAND
500 g Laucke Wallaby Bakers Flour 3⅛ cup
10 g Salt 2 tsp
5 g Wallaby Bread Improver 2 tsp
6 g Wallaby Baker's Yeast - Dry 2 tsp
20 g Canola Oil (e.g. Olive) 1½ tbsp
320 g Water (25°C) 1⅛ cup
RECIPE - FOR USE IN A BREAD MACHINE
500 g Laucke Wallaby Bakers Flour 3⅛ cup
10 g Salt 2 tsp
5 g Wallaby Improver 2 tsp
3 g Wallaby Baker's Yeast - Dry 1 tsp
360 g Water 1⅖ cup

Method

  1. ­Preheat oven to 220°C (conventional oven).

  2. Method – By Hand

  3. Sift and mix all dry ingredients together.

  4. Add oil and water, and knead into dough.

  5. Knead dough on a floured surface for 10 minutes, or until the dough is smooth and elastic.

  6. Place dough in bowl, cover and allow to stand (double its size).

  7. Knock back, knead again until smooth for about 5 minutes.

  8. Shape and place in a prepared tin.

  9. Put in a warm place to rise, until double in size.

  10. Spray lightly with water before placing in oven.

  11. BAKE – 220°C (conventional oven) for approximately 25 minutes.

  12. Method – Bread Machine

  13. Add the ingredients into the bread bowl in the order recommended by your bread machine instruction manual.

  14. Select program, longer mixing cycles generally produce better results.

  15. Press start.

  • Laucke Specialities
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