Baguette: Ingredients: (for Dough) Flour Hi Gluten

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Baguette

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Ingredients: (For dough) Flour Hi Gluten 8 lbs Yeast (dry) 2 oz Salt 3 oz Water 1.5 qt Procedure Dissolve Yeast in a little water & flour. Set aside for a few minutes. Mix all the ingredients together & knead in a mixing bowl. Knead enough to form elastic dough. Cover dough & rest for 20 mts. Divide the dough into 25 equal portions and leave to rest for 10 minis. Roll into loaves, steam bake at 250 deg c for 35 mins .

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Bread sticks

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Ingredients: (For dough) Flour Hi Gluten : 5 lbs Yeast (dry) : 1.2 oz Salt : 1.4 oz Olive Oil Virgin : 1.1 qt Water : 1 qt Oil vegetable : to cover the dough Caraway Seeds : to sprinkle while making breadsticks Fresh Egg yolks : Mix with water to spray over breadsticks Procedure Dissolve Yeast in a little water & flour. Set aside for a few minutes. Mix all the ingredients together & knead in a mixing bowl. Knead just enough to form the dough. Do not over knead (Careful kneading is important for flaky texture.) Cover dough with a lot of oil & rest for 20 mts. Refrigerate until ready to use. Recommended to start using dough the next day. (As dough will mature & proof a bit absorbing a substantial amount of oil that was used to cover the dough.) Sprinkle a little caraway seeds on the work surface & roll the dough to thin stick shapes with caraway seeds. Do not use flour while rolling & do not overwork with the dough while rolling breadsticks. Spray breadsticks with a light mixture of egg Yolk & water. Bake immediately at 200’c for approx 25 to 30 mts. Dough can be used for 3 days max.

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Cheese loaf

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Ingredients:( For dough) Flour H&R : 16 lbs Yeast (dry) : 6 Oz Sugar granulated : 10 Oz Salt : 6 Oz Butter solids : 1 Lb (Softened) Starter dough : 3 lbs (Same old dough of this bread recipe to be used.) Water as needed : Add enough water to get the consistently. Flour as needed : For dusting etc. For filling Cheese cheddar : 1 lb approx Procedure Soak yeast with a little sugar & flour. Make dough using above ingredients. Add enough water to get a soft consistency of the dough and texture such that the dough sticks to the base of the bowl while mixing. Prove dough for 30minutes. Divide the dough in 14 oz portions. Roll dough by hand to approx. ½ in thick. Generously use flour while rolling. Spread cheese over the rolled dough. Fold as a loaf. Prove bread till approx. double its size. Bake at 220’f for 20-30minutes approx. Cut in 2 inch thick slices & serve.

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Fried dumpling

INGREDIENTS

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Flour h&r :15lbs Fresh Eggs :15ea Sugar : 0.5lbs Milk :2 qt Baking Powder :5oz Salt :As Required Vegetable Oil : As Required Water : As Required PROCEDURE Make a mixture using the eggs sugar and baking powder Than add the mixture to the flour and knead the dough in a mixing bowl Than gradually add water to make a soft dough Make small balls out of the dough and arrange on sheet trays and leave it for proofing Make the dumpling by flattening it with the hand Heat oil in a tilting pan and shallow fry the dumpling over slow heat.

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paratha

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INGREDIENTS Flour h&r 20 lbs (Or whole wheat flour if possible) Yogurt Unsweetened : 2 ½ lbs Sugar : 4 oz Salt : To Taste Vegetable Oil : As Required Milk : As Required

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PROCEDURE In a mixing bowl add flour with yogurt, sugar and salt. Make soft dough by gradually adding milk. Make small balls and roll them with a rolling pin. Apply oil & little flour on the rolled dough and fold it (as if pleated) Roll the folded dough in balls and leave it covered with a wet cloth for ½ hr. Roll the dough again and cook in a hot skillet Cut the paratha into 4 and arrange in 2-inch long hotel pans. Serve hot.

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Sea salt bread

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Ingredients:( For dough) Flour H&R Yeast (dry) Sugar granulated salt Butter solids (Softened) Water as needed water to get the consistency. Flour as needed etc. Oil For sprinkling Sea salt

: 16 lbs : 16 Oz : 10 Oz : 5 Oz : 5 Lb : Add enough : For dusting : 5 oz : 2 oz approx

Procedure Soak yeast with a little sugar & flour. Make dough using above ingredients (only 3 lbs butter) add enough water to get a soft consistency of the dough and texture such that the dough sticks to the base of the bowl while mixing. Rest dough for 10minutes in the cooler. Divide the dough in 14 oz portions. And apply remaining 2 lbs butter and fold. Leave in cooler for 10 minis and roll and fold again. repeat this process for totally 3 times. Roll dough at no’s 2 in machine generously use flour while rolling. Spread oil over rolled dough. Cut each loaf in 15 pices, place in muffin moulds. Prove bread. Sprinkle sea salt. Bake at 180’c for 15-20minutes approx.

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Wheat baguette

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Ingredients: (For dough) Flour Hi gluten : 6 lbs Whole wheat flour :2 lbs Yeast (dry) : 2 oz Salt : 3 oz Water : 1.5 qt Procedure Dissolve Yeast in a little water & flour. Set aside for a few minutes. Mix all the ingredients together & knead in a mixing bowl. Knead enough to form elastic dough. Cover dough & rest for 20 mts. Divide the dough into 25 equal portions and leave to rest for 10 minis. Roll into loaves, steam bake at 250 deg c for 35 mins .

Epis

Ingredients: (For dough) Flour Hi Gluten

: 8 lbs

Yeast (dry)

: 2 oz

Salt

: 3 oz

Water : 1.5 qt Procedure Dissolve Yeast in a little water & flour. Set aside for a few minutes. Mix all the ingredients together & knead in a mixing bowl. Knead enough to form elastic dough. Cover dough & rest for 20 mts. Divide the dough into 25 equal portions and leave to rest for 10 minis. Roll into loaves, cut the bread on the sides to form like branches steam bake at 260 deg c for 35 to 40 mins mins .

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Gaillarde

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Ingredients: (For dough) Flour Hi Gluten 8 lbs Yeast (dry) 2 oz Salt 3 oz Water 1.5 qt Olive oil 6 oz Procedure Dissolve Yeast in a little water & flour. Set aside for a few minutes. Mix all the ingredients together & knead in a mixing bowl. Knead enough to form elastic dough. rest in fridge overnight. remove dough, Cover dough & rest for 50 mins Divide the dough into 40 equal portions and leave to rest for 1hr cut in the center and dust with flour. bake at 260 deg c for 35 mins . After baking leave the bread in the oven to become crisp leave the oven door open