Yield: 100 portions (8 loaves)
Each Portion: 2 slices
Pan Size: 10-1/2 x 5 x 3-1/2 inch bread pan
Temperature: 375F Oven
| Ingredients | Percent | Weights | Measure |
| Yeast, active, dry | 1.60 | 3-3/4 ounces | 3/4 cup |
| Water, warm (105°F. to 110°F.) | 8.55 | 1 lb 4 ounces | 2-1/2 cups |
| Water, cold | 25.64 | 3 lb 12 ounces | 7-1/2 cups |
| Sugar, granulated | 3.42 | 8 ounces | 1-1/8 cups |
| Milk, nonfat, dry | 2.14 | 5 ounces | 1-1/8 cups |
| Salt | .85 | 2 ounces | 3 tablespoons |
| Flour, wheat, bread, sifted | 47.86 | 7 lb | 1-3/4 gallons |
| Shortening | 3.10 | 7-1/4 ounces | 1 cup |
| Cereal, oats, rolled | 6.84 | 1 lb | 5-2/3 cups |
- Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110°F. Mix well. Let stand 5 minutes; stir. Set aside for use in Step 4.
- Place water, sugar, milk and salt in mixer bowl; blend thoroughly.
- Add flour. Using dough hook, mix at low speed 1 minute or until all flour is incorporated into liquid.
- Add yeast solution; mix at low speed 1 minute.
- Add shortening; mix at low speed 1 minute. Continue mixing at medium speed 10 to 15 minutes or until dough is smooth and elastic. Dough temperature should be 78°F. to 82°F.
- Add oats; mix at low speed 2 minutes. Mix at medium speed 2 minutes.
METHOD FOR HANDLING MIXED DOUGH
- FERMENT: Cover. Set in warm place [80°F.) 1 hour 45 minutes or until double in bulk.
- PUNCH: Fold sides into center and turn dough completely over. Let rest 15 minutes.
- MAKE UP: Scale into 8-1 lb 12 ounce pieces; shape each piece into a smooth ball: let rest 10 minutes. Mold each piece into an oblong loaf; place each loaf seam-side down into lightly greased pan.
- PROOF: At 90°F. to 100°F. about 45 minutes or until double in bulk.
- BAKE: 45 to 50 minutes or until done.
- When cool, slice 25 slices (about l/2-inch thick) per loaf.
NOTE:
- In Step 2, a manual wire whip should be used to “thoroughly blend” mixture.
- In Step 9, when using 9 by 4-1/2 by 2-3/4-inch bread pans, scale into 10-1 lb 6 ounce pieces.
In Step 10, proof dough at 90°F. to 100°F. 30 minutes or until double in bulk.
In Step 11, bake 35 to 40 minutes or until done or in 325°F. convection oven 20 to 25 minutes or until done on high fan, open vent.
In Step 12, slice 20 slices (about l/2-inch thick) per loaf. - In Step 11, if convection oven is used, bake at 325°F. 30 minutes or until done on high fan open vent.