FILLER-CONTAINING BREAD AND ITS PREPARATION

PURPOSE:To improve the complication of bread-preparing processes and the contamination of the bread with a filling material by preparing the bread from raw materials containing egg, fats or oils, sugar, cream and salt without forming cavities and injecting the filling material into the bread. CONSTITUTION:Raw materials containing 100 pts.wt. of wheat flour, 50-70 pts.wt. of all egg (net), 30-50 pts.wt. of fats or oils, 20-30 pts.wt. of sugar, 5-20 pts.wt. of cream of filled cream and a small amount of salt are fermented and baked by a conventional method to prepare the objective bread without forming cavities. The bread has a proper tooth touch and expansibility in spite of a porous material and the bread is not broken or the filling material filled does not leak even when a large amount of the filling material is filled in the bread, thereby permitting to largely simplify a process required for preparing the filled bread and utilize materials which could not have been utilized as the filling material.