Place Group 1 ingredients into mixing bowl and develop thoroughly. Final dough temperature 31¡C. Add Group 2 ingredients and mix on slow speed (approx. 1 minute). Allow to recover for 5-10 minutes. Divide and mould as desired. Allow a further 5 minutes bench time before final moulding. Final proof time approximately 50 minutes. Bake at 190¡C for approximately 30 minutes.
The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.