Ingredients

• Premix                  12.5kg
• Dry Yeast             312g
• Water                    6.625kg

Optional

• Melange (spice) 125g
• Dried Fruit 3.0kg

Method

1. Add ingredients to mixer – if using do not add fruit at this stage.
2. Mix on slow speed until ingredients combined – time approximately 1 minute
3. Mix on medium or high speed until gluten window forms. Maximum dough temperature no more than 28°C. Time approximately 8 – 10 minutes depending on mixer type
4. Add dried fruit and mix on slow speed to until evenly distributed throughout dough
5. Rest dough for 10 minutes
6. Preheat oven to 200°C
7. Form into desired final products and proof for 45 – 60 minutes until risen to desired height or approximately doubled in size.
8. Bake for 30-40 minutes depending on oven type and product size