How to Make Sweet Bread – Wonderful Recipe

Recipe Premium wheat flour................1 kg Margarine.................................100 g (or 1 cup) Sugar..........................................200 g (or 1 cup + 2 tbsp) Salt..............................................15 g (or 1 tbsp) Milk powder...............................60 g (or 1/2 cup) Eggs............................................120 g (about 2 large eggs) Fresh yeast.................................60 g (or 4 x 15 g cubes; if using dry yeast use 20 g) Water...........................................400 ml Sponge method Remove 300 g from the total flour All the yeast from the recipe Half of the water (200 ml) Note: Bake at 190°C for approximately 30 minutes or until golden brown (not burnt). Important instructions If using dry yeast, there is no need to dissolve it; just mix it with the dry ingredients. Use a greased and floured pan (remove excess flour). Before baking the bread, preheat the oven at 200°C for 10 minutes (remove water and bread first, then preheat). Bake for about 30 minutes or until golden brown. When it starts browning, reduce temperature to 190°C. Do not use hot water to dissolve the yeast. Yield 2 dough portions of 600 g each 1 dough portion of 720 g Total: 3 breads Shaping Divide one 600 g dough into 3 equal parts (200 g each) and make a 3-strand braid. Divide another 600 g dough into 5 equal parts (120 g each) and make a 5-strand braid. Divide the 720 g dough into 10 equal parts (72 g each), shape into balls and place in a 28 cm pan. Freezing & storage Freeze only after baking and cooling for 2 hours. Pack well, remove air, and freeze for up to 3 months. To thaw: remove from freezer, wrap in aluminum foil, place in a baking tray, and heat in a preheated oven at 150°C until fully thawed. Store at room temperature in a plastic bag for up to 4 days. Important: Let cool for 2 hours on a rack before packaging. Otherwise, it may develop mold within 2 days.