White Bread D.Breads and Sweet Doughs No.008
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 2 Slices|
|------------------------------------------------------------------------------|
|Pan Size: 11 by 5 by 3 1/2 in. Bread Pan Temp.: 425 'F. Oven|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Yeast, Active, Dry | 1OZ| 0.25 Cup | 1. Sprinkle yeast over water. DO |
|Warm Water | 11OZ| 1.50 Cup | NOT USE TEMPERATURES ABOVE 110 |
| | | | Mix well. Let stand 5 min;stir |
| | | | Set aside for use in Step 4 |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | 4LB | 2.00 Qrt | 2. Place water, sugar, salt, and |
|Sugar, Extra Fine Gr| 6OZ| 0.75 Cup | milk in mixer bowl. Mix at low |
|anulated | | | speed just enough to blend. |
|Salt | 3OZ| 4.67 Tbsp| |
|Milk, Non Fat, Dry, | 8OZ| 1.75 Cup | |
|Milk Powder | | | |
|--------------------|----------|----------|-----------------------------------|
|Flour, Whole Wheat, | 7LB 12OZ| 7.75 Qrt | 3. Add flour. Using dough hook, |
|sifted | | | mix at low speed 1 minute or |
| | | | until all flour is |
| | | | incorporated into liquid. |
| | | | 4. Add yeast solution; mix at low |
| | | | speed 1 minute. |
| | | | 6. MAKE UP: Scale into 12-18 oz |
| | | | pieces; shape each piece into |
| | | | a smooth ball; let rest 10 min |
| | | | Mold each piece into an oblong |
| | | | loaf about 8 inches long. |
| | | | 7. Place 4 loaves on each |
| | | | cornmeal-dusted pan (use 1/8 |
| | | | cup per pan). |
| | | | 8. PROOF: At 90`F to 100`F for |
| | | | 50 to 60 minutes or until |
| | | | double in size. |
| | | | 9. Brush top of each loaf with |
| | | | Cornstarch Wash (D-54) or Egg |
| | | | Wash (D-55). Cut 6 diagonal |
| | | | slashes, 1/4-inch deep, on top |
| | | | of each loaf. |
| | | |10. BAKE: 25 to 30 minutes or |
| | | | until done. |
| | | |11. When cool, slice 16 slices |
| | | | (about 1/2-inch thick) per |
| | | | loaf. |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 6OZ| 0.88 Cup | 5. Add shortening; mix at low |
|ed | | | speed 1 min. Continue mixing |
| | | | at medium speed 10 to 15 min |
| | | | until dough is smooth and |
| | | | elastic. |
| | | | 6. Dough temperature should be |
| | | | 78'F. to 82'F. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 8, when using 9 7/8 by 4 1/4 by 2 3/4-inch bread
pans, scale into 12-18 oz pieces.In Step 10, bake at 425F.
25-30 min.In Step 11,slice 20 slices (1/2-inch thick)/loaf.