Innovative
Baked Goods Formulations
Natural Functionality | Flavor | Color | Texture
Judie Giebel, ABI Certified Master Baker, Briess Technical Services Representative
2015
New York-Style Bagels
Browning, sweetness from alternative natural, non-GMO sweeteners
Gram
Percent
Bakers
Percent
500
500
3
50
50
0
100
100
1
1 tbsp.
18
4
4
1 tbsp.
1 tbsp.
3 cups
20
20
446
4
4
88
4
4
100
8 cups
4 tbsp.
1900
80
96
4
Sponge Ingredients
Volume
All Purpose Flour
Warm Water
Yeast
3-1/2 cups
2-1/4 cups
3/4 tsp
Bagel Ingredients
Kosher Salt
BriesSweet™
White Grain Sorghum Syrup 60DE
Maltoferm® Malt Extract 10000
All Purpose Flour
Bath Ingredients
Water
Maltoferm® Malt Extract 10000
100
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Combine sponge ingredients and mix until ingredients are coated. Cover and let rest at room temperature at least 4 hours or overnight.
Add salt, syrup, malt extract and flour to the sponge. Mix on low with dough hook 8-10 minutes. The dough will be stiff.
After mixing, remove to counter and cover with cloth. Rest 5-10 minutes.
While dough is resting, fill a deep pot with water and bring to a simmer. Add malt extract and bring water to a boil.
After the rest, divide the dough into 12 equal pieces and shape into rounds. Rest several more minutes.
To shape bagels, flatten rounds with the palm of your hand until each is about 3.5 inches wide. Make a hole in the center with your thumb. Turn thumb
gently to make the holes larger.
Cover and rest. After 10 minutes flip each bagel.
Briess Malt & Ingredients Co.
When the bagels begin to puff and become round, about 5 minutes, it’s time to boil.
625 South Irish Road
Drop 3-4 bagels into the boiling water mixture at a time. They should float immediately or within seconds.
Chilton, WI 53014
Boil 1 minute and flip. Boil 1 more minute. Remove bagels with a skimmer and place on parchment paper.
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Sprinkle with poppy seed, sesame seeds, salt or your other favorite topping.
920.849.7711
Bake at 450º F for 12-13 minutes until golden brown.
Best Pumpernickel Bread
Improve classic breads with natural, flavorful malt and corn ingredients
Ingredients
Volume
Water (110º F)
Maltoferm® CR45 Malt Extract
Dry Yeast
Canola Oil
Bread Flour
Whole Wheat Flour
Rye Flour
Briess® Yellow Dent Corn Medium, Fine Grind
CocoaPlus™ M750 Cocoa Enhancer
Vital Gluten
Salt
1-1/2 cups
1/4 cup
2-1/2 tsp
2 tbsp.
1-1/2 cups
1 cup
1 cup
1/3 cup
1/4 cup
2 tbsp.
1 tsp
Gram
Percent
Bakers
Percent
340
77
10
13
229
154
154
40
20
22
6
32
7
1
1
22
15
15
4
2
2
1
63
14
2
2
42
29
29
7
4
4
1
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Stir warm water, malt extract, yeast and oil in standing mixer bowl.
Let stand 5 minutes or until bubbly.
Mix flours, corn, CocoaPlus, vital gluten and salt in a bowl.
On low speed, slowly add the dry ingredients to the yeast mixture and mix until a soft dough forms.
Knead 15 minutes with the dough hook,
Turn out onto lightly floured board and knead 3-5 minutes by hand.
Place dough into a greased bowl, turning to coat all sides.
Cover bowl and let rise until doubled, 30 minutes to 1 hour.
Punch dough down and form into loaf.
Place in greased loaf pan, cover and let rise 1 hour.
Baked at 350º F for 35-40 minutes or until bread sounds hollow.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Briess Purple Corn Bread
Innovative purple corn flour develops unique color in breads and crackers
Ingredients
Volume
Dry Yeast
Water
Buttermilk
All Purpose Flour
Shortening
Sugar
Baking Powder
Salt
Insta Grains® Purple Corn Flour*
4-1/2 tsp
3/4 cup
1-1/4 cups
4 cups
1/4 cup
2 tbsp.
2 tsp
2-1/2 tsp
3/4 cup
Gram
Percent
Bakers
Percent
15
180
300
570
44
23
12
16
112
1
14
24
45
3
2
1
1
9
3
32
53
100
8
4
2
3
20
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
Grease loaf pan.
In a large mixing bowl dissolve the yeast in warm water. Let stand 5 minutes.
Add buttermilk, 2-1/2 cups flour, shortening, sugar, baking powder and salt to yeast mixture.
Blend on low for 1 minute. Beat 2 minutes on medium speed.
Stir in remaining flour and Purple Corn Flour. Mix until soft dough forms.
Turn onto flour board and knead 5 minutes or with a dough hook in a stand mixer 3 minutes.
Roll dough into 18” x 9” rectangle. Roll rectangle to form loaf.
Place seam bottom down in loaf pan. Brush with butter, cover and let rise 1 hour until 1 inch over the top of the pan.
Bake at 375º F for 30 minutes or until golden brown and sounds hollow.
* Special order ingredient.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Roasted Potato Ciabatta, Poolish Style
Natural roasted potato flour enhances flavor, aroma
Gram
Percent
Bakers
Percent
2-1/2 cups
1-1/2 cups
1/4 tsp
300
535
1
36
64
<1
100
178
<1
3 cups
1/4 cup
1-3/4 tsp
1-1/2 tsp
6 tbsp
390
60
8
5
70
73
11
2
1
13
100
15
2
1
18
Poolish Ingredients
Volume
Unbleached Flour
Water at 100º F
Dry Yeast
Dough Ingredients
Unbleached Flour
Briess® Roasted Potato Flour
Salt
Dry Yeast
Water at 100º F
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
To make poolish, stir the flour, water and yeast together in a mixing bowl. The dough should
be soft and sticky. Cover the bowl with plastic and ferment at room temperature 12-14 hours.
To make the dough, stir together the flours, salt and yeast in a stand mixer bowl. Add all of the
poolish ingredients and 6 tbsp of water. On low speed with the paddle attachment, mix to form a sticky ball.
Add water if needed to incorporate all the flour. Mix on medium speed 5-7 minutes to create a smooth, sticky dough. Switch to a dough hook for the
final 2 minutes of mixing. The dough will clear the sides of the bowl but stick to the bottom. Adjust with flour if necessary. Sprinkle hard surface with
flour. Transfer the dough using a spatula.
Stretch and fold the dough to make an approximately 8” square. Fold the sides in on top of each other. Rotate the dough and repeat.
Mist the top of the dough with spray oil, dust with flour and cover with plastic wrap. Let rest for 30 minutes.
Repeat steps 3-4.
Ferment 1-1/2 to 2 hours. Dough should swell but not necessarily double in size.
Carefully remove plastic from the dough and shape into 3 oval loaves. Mist with spray oil, dust with flour and cover with a towel.
Proof 45-60 minutes at room temperature.
Briess Malt & Ingredients Co.
Prepare the oven for hearth baking. Preheat oven to 500º F.
625 South Irish Road
Chilton, WI 53014
Transfer the loaves to the preheated stone and add 1 cup water to the water pan. Spray oven with water after
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30 seconds and repeat twice. After final spray reduce heat to 450º F and bake 15-20 minutes until internal
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temperature reaches 205º F.
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Roasted Potato Focaccia Bread
Natural roasted potato flour enhances flavor, aroma
Ingredients
Volume
Sugar
Active Dry Yeast
Warm water (110º F)
All Purpose Flour
Briess® Roasted Potato Flour
1 tsp
2-1/4 tsp
5-1/2 tbsp
1-3/4 cup
2 tbsp
Gram
Percent
Bakers
Percent
4
7
80
222
30
1
23
23
65
9
2
3
36
100
14
Topping
Olive Oil and Salt
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
In a small bowl dissolve sugar and yeast in warm water. Set until bubbly, about 10 minutes.
In a stand mixer bowl, combine the yeast mixture and flours. Mix on medium, stirring in
about 5 tbsp water, 1 tbsp at a time, until all of the flour is incorporated.
When the dough pulls together, turn onto a lightly floured surface and knead for 1 minute.
Place the dough in a lightly oiled bowl, turn to coat and cover with a towel.
Let rise until dough doubles in size, about 30 minutes.
Preheat oven to 475º F.
Deflate the dough, turn onto a lightly floured surface and briefly knead.
Pat or roll the dough into a rectangle and place on a lightly greased or parchment lined baking sheet.
Brush the dough with olive oil, sprinkle with salt and bake for 15 minutes.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Toasty Multigrain Bread
Precooked multigrains and roasted potato flour bump up flavor, aroma
Ingredients
Volume
Gram
Percent
Bakers
Percent
Bread Flour
Whole Wheat Flour
Insta Grains® Multigrain Blend Light
Briess® Roasted Potato Flour or
Sprouted Wheat Flour Light
Brown Sugar
Salt
Vital Wheat Gluten
Warm water (110º F)
Instant Dry Yeast
Butter, Softened
*Use interchangeably for different flavor profiles.
1-2/3 cup
2/3 cup
3/4 cup
235
100
80
29
12
10
70
30
24
1/4 cup
3 tbsp.
1-1/4 tsp
4 tsp
1-1/4 cup
2-1/2 tsp
2 tbsp.
26
35
7
11
270
8
30
3
4
1
1
34
1
4
8
10
2
3
81
2
9
Bread Machine Method
1.
2.
3.
4.
Combine all dry ingredients except yeast and pour into bread machine.
Make a well in the center and pour in yeast.
Add softened butter and water.
Set to bread machine to basic white or whole grain, light crust.
Standard Method
1.
2.
3.
4.
5.
6.
Dissolve yeast in 1/4 cup water in stand. Let stand 5 minutes until bubbly.
Combine flours, multigrain blend, brown sugar, salt, vital wheat gluten, butter and yeast mixture in stand mixer bowl.
Mix on medium for 12 minutes
Proof for 1-1/2 to 2 hours or until dough has doubled in size.
Degas, form loaf, place in greased loaf pan and proof additional 1 hour.
Bake at 350º for 45 minutes or until it sounds hollow.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Whole Wheat White Grain Sorghum Syrup Bread
Natural, innovative syrup replaces honey 1:1
Gram
Percent
Bakers
Percent
238
2
31.2
0.3
51.3
0.4
1 tbsp & 2-1/4 tsp 18
1-2/3 cups
274
2.4
35.9
3.9
59.1
16
2.1
3.4
1 tbsp & 2-1/4 tsp 18
1 tsp
7
1 cup & 3 tbsp 190
2.4
0.9
24.9
3.9
1.5
40.9
Sponge Ingredients
Volume
Warm water (110ºF)
Active Dry Yeast
BriesSweet™
White Grain Sorghum Syrup 60DE
Bread Flour
1 cup
5/8 tsp
Dough Ingredients
Butter, Melted
BriesSweet™
White Grain Sorghum Syrup 60DE
Salt
Whole Wheat Flour
1 tbsp
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
To make sponge mix water, yeast and syrup in a large bowl. Stir in flour and let
stand 30 minutes until bubbly.
To make dough, combine melted butter, syrup and salt . Stir in 1 cup whole wheat flour.
Turn out onto floured surface and knead in remaining whole wheat flour until dough is no longer sticky.
Knead 3 minutes.
Place dough in lightly greased bowl, turning to coat surface. Cover and let rise until doubled in size, approximately 1 hour.
Degas and form into loaf.
Place loaf in greased 9” x 5” loaf pan. Rise until dough is 1 inch above the pan, approximately 1 hour.
Bake at 350º F for 25-30 minutes. Do not over bake.
Light brush with melted butter.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Whole Wheat White Grain Sorghum Syrup & Honey Bread
Natural, innovative syrup replaces honey 1:1
Sponge Ingredients
Volume
Gram
Percent
Bakers
Percent
Warm water (110ºF)
Active Dry Yeast
Honey
BriesSweet™
White Grain Sorghum Syrup 60DE
Bread Flour
1 cup
238
5/8 tsp
2
1 tbsp & 2-1/4 tsp 18
30
<1
2
87
1
7
1 tbsp & 2-1/4 tsp 18
1-2/3 cups
274
2
34
7
100
1 tbsp
16
1 tbsp & 2-1/4 tsp 18
2
2
6
7
1 tbsp & 2-1/4 tsp 18
1 tsp
7
1 cup & 3 tbsp
190
2
1
24
7
3
69
Dough Ingredients
Butter, Melted
Honey
BriesSweet™
White Grain Sorghum Syrup 60DE
Salt
Whole Wheat Flour
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
To make sponge mix water, yeast, honey and syrup in a large bowl. Stir in flour and let
stand 30 minutes until bubbly.
To make dough, combine melted butter, honey, syrup and salt . Stir in 1 cup whole wheat flour.
Turn out onto floured surface and knead in remaining whole wheat flour until dough is no longer sticky.
Knead 3 minutes.
Place dough in lightly greased bowl, turning to coat surface. Cover and let rise until doubled in size, approximately 1 hour.
Degas and form into loaf.
Place loaf in greased 9” x 5” loaf pan. Rise until dough is 1 inch above the pan, approximately 1 hour.
Briess Malt & Ingredients Co.
Bake at 350º F for 25-30 minutes. Do not over bake.
625 South Irish Road
Light brush with melted butter.
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Whole Wheat Malty Bread
Caramel malt enhances flavor; natural honey replacer saves input costs
Ingredients
Volume
Gram
Percent
Bakers
Percent
Active Dry Yeast
Warm water (110º F)
BriesSweet™
White Grain Sorghum Syrup 60DE
Salt
Vegetable Oil
Eggs
Whole Wheat Flour
Briess Malted Wheat Flour
Briess Caramel 40L Malted Barley Flour
Vital Wheat Gluten
2-1/4 tsp
3/4 cup
10
226
1
18
1
33
2 tbsp
1 tsp
2 tbsp
3 large
5-1/2 cups
1/4 cup
1/4 cup
4 tsp
42
12
50
165
675
25
25
11
3
1
4
13
54
2
2
1
6
2
7
24
100
4
4
2
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
To make sponge mix yeast and water with 1 tbsp syrup. Let stand 5 minutes until bubbly.
To make dough add remaining syrup, salt, oil, eggs and 3 cups whole wheat flour.
Beat by hand 200 strokes.
Add remaining flours and vital wheat gluten. Knead 10-15 minutes.
Place dough in lightly greased bowl, turn dough to cover all sides with oil.
Cover and let rise until dough doubles in size (about 1 hour).
Degas dough, form loaves and place into lightly greased loaf pans.
Let rise until dough is 1 inch over sides of pan (about 1 hour).
Bake at 350º F 35-40 minutes.
Light brush with melted butter
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Briess Roasted Cornbread Muffins
All natural, roasted corn ingredients boost flavor in this southwestern fave
Ingredients
Volume
Briess® Yellow Dent Corn Medium, Fine Grind
Briess® Yellow Dent Corn Medium, Grit
Yellow Cake Mix
Baking Powder
Salt
Cayenne Pepper
Milk
Buttermilk
Vegetable Oil
Eggs, Beaten
Light Brown Sugar
Honey
Mayonnaise
Pepperjack (optional)
1 cup
1 cup
1 9-oz pkg
2 tsp
1 tsp
1/8 tsp
1/2 cup
1/2 cup
1/4 cup
2 large
2 tbsp
2 tbsp
1 tbsp
1/2 cup
Gram
Percent
130
150
255
8
5
<1
148
98
40
100
16
31
20
13
15
25
1
<1
<1
15
10
4
10
2
3
2
Method
1.
2.
3.
4.
5.
6.
7.
8.
Preheat oven to 400º F.
Grease or line muffin tins.
In large bowl combine all dry ingredients.
Add one egg at a time.
Combine and add all liquid ingredients.
Mix well, but do not over mix. Will be slightly lumpy.
Pour into muffin tins
Bake for 15-20 minutes until golden brown. Over baking will make muffins dry.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Multigrain Muffins
Precooked grains bump up flavor, eye appeal and nutritional value
Ingredients
Volume
Butter, Softened
Sugar
Eggs
Unsweetened Applesauce
BriessBlend™ Multigrain
BriessBlend™ Whole Grain Fine
Cinnamon, Ground
Allspice, Ground
Cloves, Ground
Salt
Baking Soda
All Purpose Flour
1 cup
2 cups
2 large
2 cups
1/2 cup
1/2 cup
2 tsp
2 tsp
1/2 tsp
1/2 tsp
2 tsp
3 cups
Gram
Percent
Bakers
Percent
213
400
111
530
68
67
7
4
1
8
15
460
11
21
6
28
4
4
<1
<1
<1
<1
1
24
46
87
24
115
15
15
2
1
<1
2
3
100
Streusel Topping Ingredients
Brown Sugar
Butter, Melted
Flour
BriessBlend™ Multigrain
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
Preheat oven to 350º F.
Grease or line mini muffin pans.
Add BriessBlends to applesauce and set aside.
Cream butter and sugar. Add one egg, at a time.
In a separate bowl sift together salt, baking soda and flour.
Stir spices into dry mixture.
Combine BriessBlend mixture to dry ingredients and beat well.
Fill muffin tins 3/4 full (makes about 85).
Sprinkle streusel topping on top, then bake 10-14 minutes.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Southwestern Mini Corn Muffins
Natural roasted corn flour enhances flavor, aroma
Ingredients
All Purpose Flour
Yellow Corn Meal
Briess® Yellow Dent Corn
Find Grind, Medium Roast
Sugar
Baking Powder
Salt
Chipotle Chili Powder
Dry Mustard
Garlic Powder
Milk
Egg
Vegetable Oil
Monterey Jack Shredded Cheese
Hot dog cut in 1-inch pieces (optional)
Volume
1 cup
1/2 cup
Gram
150
90
Percent
21
12
1/4 cup
1/3 cup
1 tbsp
1/2 tsp
1 tsp
1 tsp
1 tsp
1 cup
1 large
2 tbsp
1/3 cup
30
65
12
3
1
1
4
256
57
16
40
4
9
2
<1
<1
<1
1
35
8
2
6
Method
1.
Preheat oven to 400º F.
2.
Line 24 mini muffin tins.
3.
In large bowl combine all dry ingredients. Mix until well blended.
4.
In small bowl mix beaten egg, milk and oil.
5.
Make well in center of dry ingredients and slowly pour milk mixture into center.
6.
Stir until blended. It will not be smooth.
7.
Gently stir in cheese.
8.
Fill muffin tins 3/4 full. As an option, partially fill the muffin with batter, insert a hot dog bit, then finish filling the tins.
9.
Bake 9-10 minutes.
10.
Cool slightly .
11.
Remove from muffin tins.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Malted Rye Rolls
Malted rye takes this dinner table staple to a new level
Ingredients
Active Dry Yeast
Sugar
Butter, Melted
Eggs
Warm milk (110º F)
Salt
Briess Malted Rye Flour
All Purpose Flour
Volume
2-1/4 tsp
1 tbsp
3 tbsp
1 large
1 cup
2 tsp
3/4 cup
2-1/2 cups
Gram
6
12
41
55
250
15
98
375
Percent
1
1
5
6
29
2
11
44
Bakers
Percent
2
3
11
15
67
4
26
100
Method
1.
Combine yeast, sugar, butter, egg and milk .
2.
In separate bowl combine salt, malted rye flour and all purpose flour.
3.
Add dry ingredients to wet. Beat on low 1 minute.
4.
Beat on medium until dough leaves side of bowl.
5.
Lightly grease bowl. Form dough into ball and put in greased bowl, turning to coat all sides.
6.
Cover bowl and let rise for 1 hour,
7.
Roll dough into a rectangle. Roll rectangle tightly from narrow end.
8.
Cut roll into 1 inch slices. Form each slide into a ball. Place on a parchment paper lined cookie sheet.
9.
Brush with egg wash and let rise until doubled in size (about 1 hour).
10.
Bake in 350º F oven for 30 minutes.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Malted Wheat Rolls
Malted wheat takes this dinner table staple to a new level
Ingredients
Briess Malted Wheat Flour
Whole Wheat Flour
Sugar
Salt
Active Dry Yeast
Warm water (100º F)
Vegetable Oil
Large Eggs
Bread Flour
Briess Sprouted Wheat Cracked
Volume
3/4 cup
3/4 cup
2 tbsp
1 tsp
1/4 oz.
1 cup
2 tbsp
1
1 cup
1 tbsp
Gram
106
132
33
5
8
242
28
70
163
10
Percent
13
17
4
1
1
30
4
9
20
1
Bakers
Percent
26
33
8
1
2
60
7
17
41
2
Method
1.
Mix together Malted Wheat Flour, whole wheat flour, sugar, salt and yeast in a large bowl.
2.
Add water, vegetable oil and eggs. Beat until smooth.
3.
Stir in flour, mixing until smooth.
4.
Cover and let rise until doubled in size (about 1-1/2 hours),
5.
Degas. Fill greased muffin tins 3/4 full.
6.
Sprinkle with Sprouted Wheat Cracked.
7.
Let rise until dough rounds over the tops of the tins. Let rise 1 hour.
8.
Bake at 400º F about 15 minutes.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Par Baked Crusty Dinner Rolls
Natural Briess Dough Improver softens the crumb and extends shelf life
Ingredients
Bread Flour
Briess Maltorose™ Dough Improver
Salt
Active Instant Yeast
Butter, Melted and Cooled
Egg White
Warm water (110º F)
Volume
3 cups
1 tbsp
1-1/2 tsp
2 tsp
1 tbsp
1 large
8 oz.
Gram
375
10
9
7
14
36
200
Percent
58
2
1
1
2
6
31
Bakers
Percent
100
3
2
2
4
10
53
Method
1.
Place flour, Maltorose Dough Improver, salt and yeast in a bowl and mix thoroughly.
2.
Add melted butter, egg white and water. Mix until the dough forms a ball. It the dough is too
dry, add up to 2 oz. of water.
3.
Knead until smooth, about 2 minutes.
4.
Remove dough to lightly floured surface (dough will be sticky). Use wet hands rather than flour.
5.
Knead lightly to form a round and place in a greased bowl. Cover and let rise for about 1 hour.
6.
Degas and turn onto lightly floured surface. Divide into 10 pieces. Roll each piece into a ball.
7.
Arrange on a parchment paper lined cookie sheet and let rise 30 minutes.
8.
Baked 6 minutes at 400º F. They will just start to brown.
9.
Cool on rack, wrap well and freeze.
10.
Bake at 400º F for 9-12 minutes.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Potato Biscuits
Natural roasted potato flour enhances flavor, aroma
Ingredients
Volume
All Purpose Flour
Instant Potato Flakes
Briess® Roasted Potato Flour
Parmesan Cheese, grated
Baking Powder
Sugar
Salt
Butter, cold cubed
Buttermilk
Cold Water
Egg
3 cups
1 cup
1/3 cup
1/2 cup
2 tbsp
2 tbsp
2 tsp
1 cup
1 cup
1/2 cup
1 large
Gram
Percent
Bakers
Percent
472
53
17.5
52
22
24
13
226
233
124
55
37
4
1
4
2
2
1
17
18
10
4
100
11
4
11
5
5
3
48
49
26
12
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Preheat oven to 375ºF.
In large bowl combine dry ingredients, mix well.
Cut butter into dry ingredients with a pastry cutter or fork until mixture forms a coarse crumb.
In small bowl beat egg, buttermilk and water.
Add liquid mixture to dry ingredients with a fork until a soft, moist dough forms.
Turn onto floured surface and knead 3-4 times.
Roll 3/4-inch thick and cut with biscuit cutter.
Place onto lightly greased or parchment lined cookie sheet.
Bake 20 minutes or until golden brown.
Cool 10 minutes. Remove from pan.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Pumpernickel Rolls
Natural malt ingredients redefine this American favorite
Ingredients
Volume
Warm milk (110º F)
Vegetable Oil
Maltoferm® CR45 Malt Extract
Active Dry Yeast
Bread Flour
Briess Malted Rye Flour
Corn Meal
Salt
Briess Chocolate Malt Flour
1-1/2 cups
1-1/2 tbsp
3 tbsp
1-3/4 tsp
2-1/2 cups
1 cup
1/3 cup
1 tsp
2 tbsp
Gram
Percent
Bakers
Percent
384
12
30
5
325
150
60
6
7
37
1
8
<1
32
15
6
1
1
81
3
17
1
68
32
13
1
1
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Combine milk, oil, malt extract and yeast. Stir well and set aside.
Combine dry ingredients in a medium bowl.
Slowly add the dry ingredients to the yeast mixture on low speed.
Mix until dough has formed, but do not overwork.
Remove dough to a lightly floured surface and knead until the dough is smooth and no longer sticky.
Form dough into a round and place in lightly oiled bowl. Cover and let rise until dough doubles in size, approximately 1 hour.
Remove dough from bowl and pat into a 1/2-inch thick rectangle.
Roll dough jelly roll fashion, sealing each roll with your finger tips.
Cut into 2-ounce pieces and roll each into a ball.
Brush with egg wash and let rise about 1 hour dough rolls double in size.
Bat at 350º F for 35 minutes.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Roasted Potato Rolls
Roasted potato flour adds flavor, aroma
Ingredients
Volume
Active Dry Yeast
Warm water (110º F)
Sugar
Shortening
Eggs
Mashed Potatoes
Salt
All Purpose Flour
Briess® Roasted Potato Flour
5 tsp
1-2/3 cup
2/3 cup
2/3 cup
2 large
1 cup
2-1/2 tsp
4-1/4 cups
1/2 cup
Gram
Percent
Bakers
Percent
16
360
143
130
110
225
15
600
90
1
21
8
8
7
13
1
36
5
3
60
24
8
18
38
3
100
15
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Dissolve yeast in 2/3 cup warm water. Let stand 5 minutes until bubbly.
Cream sugar and shortening until fluffy. Add eggs, mashed potatoes, yeast mixture, remaining
water, 2 cups all purpose flour and Roasted Potato Flour
Beat until smooth.
Add remaining flour slowly to form a soft dough.
Shape into ball and place in lightly greased bowl, rolling to coat all sides.
Cover and let rise for 1 hour.
Grease three 9” round pans.
Divide dough into thirds and shape 15 balls from each third.
Place balls into greased rounds, cover and let rise until doubled in size, about 30-60 minutes.
Baked at 375º F for 20 minutes or until golden brown.
Briess Malt & Ingredients Co.
625 South Irish Road
Chilton, WI 53014
www.Briess.com
[email protected]
920.849.7711
Thank You