Sandwich Rolls
Sandwiches belong to the group of fine bakery products. They contain the same ingredients as bread but are enriched with other ingredients such as sugar, fruits, eggs, fats, marzipan, cocoa, chocolate, and more. Products from the fine bakery are soft, have a beautiful golden brown crust, a very soft crumb, and a more yellowish crumb colour.
Basic Recipe Sandwich Rolls:
- Wheat flour 1kg
- Water 400g
- Fresh Yeast 30g
- Salt 16g
- Sugar 50g
- Eggs 100g (2 eggs that weighs 60-62g each with shell)
- Butter 30g
Kneading The Dough
Due to the many ingredients and the weight of the dough, this kind of dough is more difficult to make, in order to allow the yeast to work optimally. For this reason, the following method is often used: use half of the flour, the yeast, and all of the liquid ingredients (water, milk, and eggs). Mix the ingredients until a homogeneous mass is achieved - the dough does not need to be kneaded. After a short rest or until the dough has risen, add in all of the remaining ingredients. From this point on, you can proceed with the same steps for making bread (as in the previous lesson). Fruits should only be mixed into the dough after kneading.
Breads from fine bakeries are baked at a lower temperature than normal bread. The baking temperature fluctuates around 180°C, with the baking time depending on the weight of the dough.
Adding Dried Raisins To The Dough
To add dried raisins to the dough, take the basic recipe for sandwich rolls and add 600g of washed and soaked raisins per kg of flour. If the raisins are not clean, wash them before soaking. The purpose of soaking is to bring moisture into the raisins; otherwise, they will draw too much water from your recipe while baking. Be careful not to soak the raisins for too long, as they can give off colour to your baked products.
The best way to do this is to wash the dried fruits and soak them in lukewarm water for 10 minutes. Then drain them using a sieve, and carefully remove any excess water using a paper towel. Place the fruits on a plate and let them air-dry for a few minutes before adding them to the dough. The advantages of this method are that the fruits will have the same temperature as the dough and you can wash and soak them in a very short time.
Lesson 5 Lesson 7
