Process of making arrowroot bread

Abstract

The present utility model relates to a process of making bread wherein the main flour ingredient is from arrowroot. The general steps are: mixing of ingredients to make dough; kneading the dough; adding butter while kneading; testing the dough if it is well-kneaded; transferring the dough to lightly greased container; resting the dough for a time until it doubles in size; punching gently the dough at its middle; transferring the dough into lightly dusted with flour clean surface; dividing the dough into two parts; forming sticks or batons from the divided dough; coating the sticks or batons with breadcrumbs; resting the coated sticks or batons; cutting the coated sticks or batons into rounds or balls; arranging the rounds or balls on greased baking sheet; fermenting the rounds or balls; baking the fermented rounds or balls; and allowing the bread to cool. The present utility model presents a technical solution of using an alternative flour product source, and how it is used to make a bread product, or locally known bread product called pandesal.