White bread

1. Blend all dry ingredients at medium speed for 2 minutes.
2. Add water. Mix at medium speed for 3 minutes.
3. Increase to high speed and mix for 9 minutes.
4. Reduce to medium speed and add shortening. Mix for another 2 minutes.
5. Increase to high speed and mix for 7 minutes or until the dough is fully developed.
6. Rest for 20 minutes at room temperature.
7. Scale to 480g per loaf and round.
8. Rest the dough for 20 minutes at room temperature.
9. De-gas the dough with bread moulder.
10. Place the dough into greased baking tin.
11. Proof the dough for a final proof at 38°C with relative humidity of 85% for 1 hour.
12. Cover the baking tin. Bake at 205°C for 35 minutes.

Guidelines

Unlike traditonal fibres, NOVELOSE® 3490 Starch does not absorb as much water, thus there is no need to add extra water in bread making.