1 1/2 c WATER; WARM
2 qt WATER; COLD
1 3/4 c MILK; DRY NON-FAT L HEAT
7 3/4 lb FLOUR GEN PURPOSE 10LB
6 oz SUGAR; GRANULATED 10 LB
6 1/4 oz SHORTENING; 3LB
1 1/4 oz YEAST BAKER 2 LB
3 oz SALT TABLE 5LB
PAN: 11 BY 5 BY 3 1/2″ BREAD PAN. TEMPERATUR: 425F. OVEN
1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110F.
MIX WELL. LET STAND 5 MINUTES. STIR. SET ASIDE FOR USE IN STEP 4.
2. PLACE WATER IN MIXER BOWL. ADD MILK, SUGAR AND SALT. MIX AT LOW SPEED
JUST ENOUGH TO BLEND.
3. ADD FLOUR. USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL
FLOUR IS INCORPORATED INTO LIQUID.
4. ADD YEAST SOLUTION, MIX AT LOW SPEED 1 MINUTE.
5. ADD SHORTENING, MIX AT LOW SPEED 1 MINUTE. CONTINUE MIXING AT MEDIUM
SPEED 10-15 MINUTE OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE
SHOULD BE 78-82F.
6. FERMENT: SET IN WARM PLACE (80F.) 2 HOURS OR UNTIL DOUBLE IN BULK.
7. PUNCH: FOLD SIDES INTO CENTER AND TURN DOUGH COMPLETELY OVER. LET
REST
30 MINUTES.
8. MAKE-UP: SCLAE INTO 8-27 OZ PIECES, SHAPE EACH PIECE INTO A SMOOTH
BALL;
LET REST 12-15 MINUTES. MOLD EACH PIECE INTO AN OBLONG LOAF; PLACE EACH
LOAF SEAM-SIDE DOWN INTO LIGHTLY GREASED PAN.
9. PROOF: AT 90-100F., ABOUT 1 HOUR OR UNTIL DOUBLE IN SIZE.
10. BAKE: 35-40 MINUTES OR UNTIL DONE.
11. WHEN COOL, SLICE 25 SLICES (ASBOUT 1/2″ THICK) PER LOAF.
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 MINUTES. IN
STEP 11, SLICE 20 SLICES (ABOUT 1/2″ THICK) PER LOAF.
Recipe Number: D00800
SERVING SIZE: 2 SLICES
From the Army
Yields
100 Servings