WHITE BREAD PREMIX

Add 2KG premix into the mixer.

Add 20g Angel yeast and 1.2L of water in the pre-weighed premix.

Mix all ingredients together to form a dough soft enough to be easily molded in the shape required.

Rest the dough for 5 minutes after mixing.

After 5 mins, cut the dough according to the required size.

Rest for another 10 minutes.

Mold the dough after 10 minutes.

Transfer the doughs to the bread tins which have been thinly greased with vegetable oil.

Proof the molded dough for 60 mins.

Bake the proof dough for 30 minutes at 200 degrees.

Remove bread from oven after 30mins, allow it to cool at room temperature.

Bread ready to eat.