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 Ingredients: (For dough

)
 Flour Hi Gluten 8 lbs

Baguette  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 .
 Ingredients: (For dough)
 Flour Hi Gluten : 5 lbs
 Yeast (dry) : 1.2 oz

Bread
 Salt : 1.4 oz
 Olive Oil Virgin : 1.1 qt
 Water : 1 qt

sticks
 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.
 Ingredients:( For dough)
 Flour H&R : 16 lbs
 Yeast (dry) : 6 Oz

Cheese 


Sugar granulated
Salt
Butter solids
: 10 Oz
: 6 Oz
: 1 Lb

loaf 
(Softened)
Starter dough
old dough of this bread recipe to be used.)
: 3 lbs (Same
 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.
 INGREDIENTS

Fried  Flour h&r
:15lbs
dumpling  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.
 INGREDIENTS
 Flour h&r :
20 lbs (Or whole wheat flour if possible)

paratha Yogurt Unsweetened

: 2 ½ lbs
 Sugar
: 4 oz
 Salt
: To Taste
 Vegetable Oil
: As Required
 Milk
: As Required

 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.
 Ingredients:( For dough)
 Flour H&R : 16 lbs
Yeast (dry) : 16 Oz
Sea salt bread

 Sugar granulated : 10 Oz
 salt : 5 Oz
 Butter solids : 5 Lb
(Softened)
 Water as needed : Add enough
water to get the consistency.
 Flour as needed : For dusting
etc.
 Oil : 5 oz
 For sprinkling
 Sea salt : 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.
 Ingredients: (For dough)
 Flour Hi gluten :
6 lbs
Wheat  Whole wheat flour :2
lbs
baguette  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 .
 Ingredients: (For dough)
 Flour Hi Gluten 8 lbs
Yeast (dry) 2 oz
Gaillarde

 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