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2 c WATER; WARM
2 qt WATER
6 1/2 oz MILK; DRY NON-FAT L HEAT
2 lb FLOUR GEN PURPOSE 10LB
6 lb FLOUR GEN PURPOSE 10LB
3 1/2 oz SUGAR; GRANULATED 10 LB
3/4 lb SUGAR; GRANULATED 10 LB
6 oz SHORTENING; 3LB
2 oz YEAST BAKER 2 LB
2 oz SALT TABLE 5LB
PAN: 10 1/2 BY 5 BY 3 1/2″ BREAD PAN TEMPERATURE: 450 F. OVEN
375 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. ADD SUGAR;
STIR UNTIL DISSOLVED. LET STAND 10 MINUTES; THEN STIR AGAIN. SET
ASIDE FOR USE IN STEP 3.
2. PLACE WATER (65 F) IN MIXER BOWL. ADD MILK, SUGAR, AND YEAST
FOOD. MIX AT LOW SPEED UNTIL SMOOTH.
3. ADD FLOUR, MIX AT LOW SPEED; ADD SHORTENING AND YEAST SOLUTION.
MIX AT LOW SPEED UNTIL FLOUR IS THOROUGHLY MOISTENED.
4. MIX AT MEDUIM SPEED 10 MINUTES.
5. LET RISE IN MIXER BOWL 20 MINUTES.
6. SIFT TOGETHER FLOUR AND SALT; ADD TO MIXTURE IN MIXING BOWL.
MIX AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC.
7. FERMENT: SET IN WARM PLACE (80 F) FOR 25 TO 30 MINUTES OR UNTIL
DOUBLE IN SIZE.
8. MAKE UP: SCALE INTO 8 – 28 OZ PIECES. ROLL SCALED DOUGH TO PAN
SIZE; PLACE 1 LOAF INTO EACH LIGHTLY- GREASED PAN.
9. PROOF: AT 90 F. FOR 25 TO 30 MINUTES OR UNTIL DOUBLE IN SIZE.
10. BAKE: 5 MINUTES AT 450 F. REDUCE TEMPERATURE TO 375 F. AND
BAKE 25 TO 30 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 BY 4 1/2 BY 2 3/4″ BREAD
PANS, SCALE INTO 12-25 OZ PIECES. IN STEP 11, SLICE 20 SLICES (ABOUT
1/2 INCH THICK) PER LOAF.
NOTE: 2. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 400 F. 3
TO 5 MINUTES ON LOW FAN WITH OPEN VENT. REDUCE TEMPERATURE TO 325 F.,
BAKE UNTIL DONE.
Recipe Number: D00900
SERVING SIZE: 2 SLICES
From the Army
Yields
100 Servings
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