Yield: 100 portions (8 loaves)
Each Portion: 2 slices
Pan Size: 10-1/2 x 5 x 3-1/2 inch bread pan
Temperature: 425F Oven
| Ingredients | Weights | Measure |
|---|---|---|
| Yeast, active, dry | 1-1/4 ounces | 1/4 cup |
| Water, warm (105°F. to 110°F.) | 12 ounces | 1-1/2 cups |
| Water, (65°F.) | 4 lb | 2 quarts |
| Sugar, granulated | 10-1/2 ounces | 1-1/2 cups |
| Salt | 2-1/2 ounces | 1/4 cup |
| Milk, nonfat, dry | 8 ounces | 1-7/8 cups |
| Flour, wheat, bread, sifted | 3-1/2 lb | 3-1/2 quarts |
| Flour, whole wheat, sifted | 3-3/4 lb | 3-1/4 quarts |
| Shortening, softened | 7-1/4 ounces | 1 cup |
- Sprinkle yeast over water. Do not use temperatures above 110F. Mix well. Let stand 5 minutes. Stir. Set aside for use in Step 4.
- Place water, milk, sugar and salt in mixer bowl. Using dough hook, mix at low speed about 1 minute until blended.
- Combine flours thoroughly; add to liquid in mixer bowl. Using dough hook, Mix at low speed 1 minute or until the dry ingredients are 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.
METHOD FOR HANDLING MIXED DOUGH
- FERMENT: Cover. Set in warm place (80°F.) for 2 hours 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 11 ounce 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.
- PROOF: At 90°F. to 100°F. about 1 hour or until double in bulk.
- BAKE: 35 to 40 minutes or in 325F. convection oven 30 to 35 minutes or until bread is done on high fan, open vent.
- When cool, slice 25 slices (about 1/2 inch thick) per loaf.
NOTE:
- In Step 8, when using 9 x 4-1/2 x 2-3/4 inch bread pans, scale into 10-1 lb 6 ounce pieces. In Step 10, bake at 375° F. 40 to 45 minutes or in 325° F. convection oven 25 minutes or until done on high fan, open vent. In Step 11, slice 20 slices (about 1/2 inch thick) per loaf.