Yield: 100 portions (8 loaves)
Each Portion: 2 slices
Pan Size: 10-1/2 x 5 x 3-1/2 inch bread pan
Temperature: 450F Oven: 375F Oven
| Ingredients | Percent | Weights | Measure |
|---|---|---|---|
| Yeast, active, dry | .98 | 2-1/4 ounces | 7 tablespoons |
| Water, warm (105°F. to 110°F.) | 6.97 | 1 lb | 2 cups |
| Sugar, granulated | .33 | 3/4 ounce | 1-2/3 tablespoons |
| Water (65°F.) | 27.87 | 4 lb | 2 quarts |
| Milk, nonfat, dry | 2.83 | 6-1/2 ounces | 1-1/2 cups |
| Sugar, granulated | 1.52 | 3-1/2 ounces | 1/2cup |
| Yeast food (optional) | .29 | 2/3 ounce | 3-3/4 teaspoons |
| Flour, wheat, bread, sifted | 41.80 | 6 lb | 1-1/2 gallons |
| Shortening, softened | 2.61 | 6 ounces | 13 tablespoons |
| Flour, wheat, bread, sifted | 13.93 | 2 lb | 2 quarts |
| Salt | .87 | 2 ounces | 3 tablespoons |
- Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110°F. Mix well. Let stand 5 minutes. Add sugar; stir until dissolved. Let stand 10 minutes; stir. Set aside for use in Step 3.
- Place water in mixer bowl. Add milk, sugar and yeast food. Using dough hook, mix at low speed about 1 minute until blended.
- Add flour; mix at low speed about 2 minutes or until flour is incorporated; add shortening and yeast solution. Mix at low speed about 2 minutes until smooth.
- Mix at medium speed 10 minutes.
- Let rise in mixer bowl 20 minutes.
- Sift together flour and salt; add to mixture in mixer bowl. Mix at low speed 2 minutes or until flour is incorporated. Mix at medium speed 10 minutes or until smooth and elastic.
METHOD FOR HANDLING MIXED DOUGH
- FERMENT: Cover. Set in warm place (80°F.) 25 to 30 minutes or until double in bulk.
- MAKE UP: Scale into 8-28 ounce pieces. Roll scaled dough to pan size; place 1 loaf into each lightly greased pan.
- PROOF: At 90°F. 25 to 30 minutes or until double in bulk.
- BAKE: 5 minutes at 450°F. Reduce temperature to 375°F.; bake 35 to 40 minutes or until done or in 400°F. convection oven 3 to 5 minutes on high fan, open vent. Reduce oven temperature to 325°F.; bake 18 to 22 minutes or until done.
- When cool, slice 25 slices (about 1/2 inch thick) per loaf.
NOTE:
- In Step 8, when using 9 by 4-1/2 by 2-3/4 inch bread pans, scale into 10-22 ounce pieces. In Step 10, reduce 2nd baking time to 25 to 30 minutes. For convection oven, reduce 2nd baking time to 15 to 18 minutes. In Step 11, slice 20 slices (about 1/2 inch thick) per loaf.
VARIATION:
- WHOLE WHEAT BREAD: Follow Steps 1 through 5. In Step 6, decrease bread flour to 1 lb (1 quart); add 14 ounces (3 cups) wheat base. Follow Steps 7 through 11.