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PESTO BREAD AND ROLLS

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Bread and Yeast Compounds - Bread Bases

Recipe No: R141a

Group	Ingredient	KG
	HERCULES BREAD CONCENTRATE	0.250
	Flour	5.000
	BAKELS PESTO BASE	0.500
	Bakels Instant Active Yeast	0.075
	Water (variable)	3.000

	Total Weight	8.825

Method:

1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31°C (86-88°F).
4. Allow dough to recover 5-10 minutes.
5. Scale and mould as desired.
6. Prove then bake at 250°C (480°F).

Notes:

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

If using Compressed yeast use 225g in the above recipe.

Yield:

15 loaves scaled at 570g, 176 rolls scaled at 50g.