Group 1
Ingredient
KG
%
Flour
5.000
100.00
Salt
0.080
1.60
LECITEM UNIVERSAL
0.065
1.30
Sugar
0.400
8.00
BAKELS INSTANT ACTIVE YEAST
0.080
1.60
Water (variable)
2.800
56.00
MASTERFAT
0.200
4.00
Optional: MONOFRESH
0.050
1.00
Total Weight: 8.675
Group 2
Ingredient
KG
%
Sultanas
1.000
20.00
Currants
0.800
16.00
Total Weight: 1.800

No time dough.Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 200¡C.

Using bakers percentages - Percentages on white flour weight. If using compressed yeast use 250g in above recipe.