Quark Bread
Ingredients
- 10000 g - 100% Flour
- 20000 g - 200% Sonnet Variatiemix Kwark
- 1000 g - 10% LiquiSon Short Cake
- 5000 g - 50% Eggs
- 7700 g - 77% Water approx.
Filling:
- 7500 g - 75% Raisins
Working method
- Mix all ingredients into a well developed dough Mixing time: approx. 5 minutes After that mix filling immediately into the dough
- Dough temperature: approx. 20ºC
- Scale: Approx. 375 grams and roll out
- Dough proof: Approx. 20 minutes
- Round dough pieces, cross-cut each deeply and place it in the baking ring
- Baking: Insert oven - 40 minutes at 180ºC Rotary oven: 40 minutes at 160ºC
- After baking, cover with dairy butter and sprinkle with caster sugar
