White bread (short formul

100 Servings

Ingredients

Quantity Ingredient
2 cups WATER; WARM
2 quarts WATER
6½ ounce MILK; DRY NON-FAT L HEAT
2 pounds FLOUR GEN PURPOSE 10LB
6 pounds FLOUR GEN PURPOSE 10LB
3½ ounce SUGAR; GRANULATED 10 LB
¾ pounds SUGAR; GRANULATED 10 LB
6 ounces SHORTENING; 3LB
2 ounces YEAST BAKER 2 LB
2 ounces SALT TABLE 5LB

Directions

PAN: 10½ BY 5 BY 3 ½" 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 ½ INCH THICK) PER LOAF.

NOTE: 1. IN STEP 8, WHEN USING 9 BY 4 ½ BY 2 ¾" BREAD PANS, SCALE INTO 12-25 OZ PIECES. IN STEP 11, SLICE 20 SLICES (ABOUT ½ 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 Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Related recipes