| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | c | WATER; WARM |
| 2 | qt | WATER; COLD |
| 1 3/4 | c | MILK; DRY NON-FAT L HEAT |
| 6 1/2 | lb | FLOUR GEN PURPOSE 10LB |
| 3/4 | c | SUGAR; GRANULATED 10 LB |
| 6 1/4 | oz | SHORTENING; 3LB |
| 1/4 | c | YEAST BAKER 2 LB |
| 4 2/3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
12 oz - PAN: 11 BY 5 BY 3 1/2-INCH BREAD PAN TEMPERATURE: 425 F. OVEN 1. SPRINKLE YEAST OVER WARM WATER. DO NOT USE TEMPERATURES ABOVE 110 F OR BELOW 105 F. MIX WELL. LET STAND 5 MINUTES; STIR. SET ASIDE FOR USE IN STEP 4. 2. PLACE WATER, SUGAR, AND SALT IN MIXER BOWL; MIX AT LOW SPEED JUST ENOUGH TO BLEND. 3. MIX TOGETHER MILK, FLOUR, AND WHEAT BASE. BLEND THOROUGHLY. ADD MIXTURE TO LIQUID IN MIXER BOWL. USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL OF THE DRY INGREDIENTS ARE INCORPORATED INTO THE LIQUID. 4. ADD YEAST SOLUTION; MIX AT LOW SPEED 1 MINUTE. 5. ADD SHORTENING; MIX AT LOW SPEED 1 MINUTE. CONTINUE MIXING AT MEDIUM SPEED 10-15 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78-82 F. 6. FERMENT: SET IN WARM PLACE (80 F) FOR 2 HOURS OR UNTIL DOUBLE IN BULK. 7. PUNCH: FOLD SIDES INTO CENTER AND TURN DOUGH COMPLETELY OVER. LET REST 15 MINUTES. 8. MAKE UP: SCALE INTO 8-1LB 11 OZ PIECES; SHAPE EACH PIECE INTO A SMOOTH BALL; LET REST 8 TO 10 MINUTES. MOLD EACH PIECE INTO A LOAF PLACE IN A LIGHTLY GREASED PAN. 9. PROOF: AT 90 F TO 100 F ABOUT 1 HOUR OR UNTIL DOUBLE IN SIZE. 10. BAKE: 35 TO 40 MINUTES OR UNTIL DONE. 11. WHEN COOL, SLICE 25 SLICES (ABOUT 1/2 INCH THICK) PER LOAF. NOTE: 1. IN STEP 8, WHEN USING 9 7/8 BY 4 1/4 BY 2 3/4 INCH BREAD PANS, SCALE INTO 10-21 1/2 OZ PIECES. NOTE: 2. IN STEP 10, BAKE AT 450 F. FOR 25 TO 30 MINUTES OR UNTIL DONE. IN STEP 11, SLICE 20 SLICES (ABOUT 1/2 INCH THICK) PER LOAF. Recipe Number: D01000 SERVING SIZE: 2 SLICES From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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