skip to main content

Breads & Rolls with Stuarts Brown

Email Recipe         Download Recipe         Print Recipe

Method

  • Mixing:

    • Tweedy - 2 min 15 secs (high speed)
    • Spiral - 3 min slow , 7 min fast
    • Planetary - 3 min slow, 8 min fast
  • Finished dough temperature 78-80°F, 25-26°C

  • When using this recipe for tinned bread, half the amount of improver and omit the sugar.

  • Crusty bread and rolls give steam injection in oven and omit fat.

Generic Baking1

Ingredients

Click Shopping List key to Add/Remove item to your Shopping List

Metric Converter

Use our quick and easy conversion converter to convert your recipes from metric to imperial, and vice versa!

=