Recipes

Shredded Tapa Loaf Bread

Process Straight Dough Process

Prep Time 5 - 6 hours

Cooking Time 10 - 12 minutes

Ingredients

  • 20 g CDO SHREDDED TAPA
  • 1 kg Angelwhite Bread Flour
  • 8 g Instant Yeast
  • 4 g HiBRIM Pr
  • 10 g HiFine
  • 6.75 g HiCON
  • 180 g Sugar
  • 15 g Salt
  • 460 g Water
  • 40 g Shortening
  • 20 g Margarine
  • 20 g Sesame seeds

Procedure

  1. Blend yeast, HiBRIM Pr, HiFine and HiCON with Angelwhite Bread Flour. Combine with dissolved sugar and salt in water at slow speed (#1) for 1 minute. 
  2. Add shortening and margarine. Mix for 10 minutes.
  3. Ferment dough for 30 minutes.
  4. Weigh 250 grams dough piece. Fill with CDO SHREDDED TAPA and top with sesame seeds. Place in a well greased baking pan: (L) 200cm x (W) 82cm x (H) 65cm.
  5. Proof dough for 2-2.5 hours in a proof box with 85-90% relative humidity.
  6. Preheat oven at a temperature of 180ºC then bake dough for 10 – 12 minutes or until it becomes golden brown.
  7. Cool at room temperature for at least 2.5 hours then serve.

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