Whole Wheat Bread D.Breads and Sweet Doughs No.010
--------------------------------------------------------------------------------
|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 | 12OZ| 1.50 Cup | NOT USE TEMPERATURES ABOVE 110 |
| | | | Mix well. Let stand 5 minutes; |
| | | | stir. Set aside for Step 4. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | 4LB | 2.00 Qrt | 2. Place water, sugar,and salt in |
|Sugar, Extra Fine Gr| 6OZ| 0.75 Cup | mixer bowl; mix at low speed |
|anulated | | | just enough to blend. |
|Salt | 3OZ| 4.67 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 8OZ| 1.75 Cup | 3. Mix milk, flour, & wheat base. |
|Milk Powder | | | Blend thoroughly. Add mixture |
|Flour, Whole Wheat, | 6LB 8OZ| 6.50 Qrt | to liquid in mixer bowl. Mix |
|sifted | | | at low speed until blended. |
|Wheat Base | 12OZ| 0.75 Qrt | 4. Add yeast solution; mix at low |
| | | | speed 1 minute. |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 6OZ| 0.88 Cup | 5. Add shortening; mix at low |
|ed | | | speed 1 min. Mix at medium |
| | | | speed 10 to 15 min. or until |
| | | | dough is smooth and elastic. |
| | | | 6. Dough temperature should be |
| | | | 78` 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 10-21 1/2 oz pieces.
2. In Step 10, bake at 425F for 25 to 30 minutes or until done.
In Step 11, slice 20 slices (about 1/2-inch thick) per loaf.