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Kitke bread recipe

Kitke bread recipe
Ingredients Kg
Zeelandia Extra sweet bread mix 12.5 kg
Yeast (wet) or 150 grams dry yeast 0.5 kg
Water 6 kg
Bakers fat 0.25 kg
Eggs 0.5 kg




Mix all ingredients to a well developed dough – mix for 2 minutes on slow and 4 minutes fast speed

Scale 100g per strand for a loaf (4 strands per Loaf)

Plait the strands into a loaf

Proof for 45 minutes

Bake at 190°C for 25 minutes with open damper – no steam

After proofing glace with egg and top with seeds or leave plain if desired

Method for platting 2 over 3, 4 over 2 and 1 over 3 then repeat 1st step and follow through