Yield: 16 1/8 lb loaves
Notes: 1 1/4 gal fresh milk may be substituted for the water and dry milk. Scald milk, combine with sugar, salt, and shortening. Cool to lukewarm before adding to other ingredients.
The dough temperature should be about 80°F when mixed.
Mixing may be simplified by combining dry yeast with sugar, salt, dry milk, and 2 lb of the flour. Mix tho
5 ounces active dry yeast
3 cups warm water (110°f)
10 ounces granulated sugar
5 ounces salt
14 ounces nonfat dry milk
1 gallon lukewarm water
12 ounces shortening, melted
15 pounds all-purpose flour
Yield: 16 1/8 lb loaves
1. Soften yeast in warm water. Let stand 10 minutes.
2. Combine sugar, salt, dry milk, water, and shortening. Add softened yeast. Mix on medium speed until blended, using dough arm.
3. Add flour. Mix on low speed about 10 minutes or until dough is smooth and elastic and small blisters appear on the surface.
4. Let dough rise in warm place (80°F) approximately 2 hours, or until double in bulk.
5. Punch down dough by pulling the dough up on all sides, folding over the center and pressing down, then turning over in the bowl. Shape into 16 loaves, 1 lb 8 oz each. Place in greased 5x9x2 3/4-inch loaf pans.
6. Let rise approximately 1 1/2 hours, or until double in bulk.
7. Bake at 400°F for 30-40 minutes or until loaves are golden brown and sound hollow when tapped.
8. Brush tops of loaves with melted butter or margarine.
roughly. In mixer bowl, combine very warm water (120°F) and shortening. Blend on low speed. Add yeast-flour mixture while mixing on low speed. Add remaining flour gradually, mixing until a smooth, elastic dough is formed. Shortening may be increased to 1 lb and sugar to 12 oz if a richer dough is desired.
A variety of shapes may be made from the dough.
VARIATIONS:
Buffet Submarine Buns. Scale dough into 1-lb portions. Shape into 18-inch-long loaves. Use for Submarine Sandwiches (p. . Dip in melted butter or margarine. Stand pieces on edge in 5x9x2 3/4-inch loaf pans (8 pieces per pan). Let rise and bake.
Cinnamon Bread. After dough has been divided and scaled into loaves, roll each into a rectangular sheet. Brush with melted margarine or shortening; sprinkle generously with cinnamon and sugar. Roll as for jelly roll. Seal edge of dough and place in greased loaf pans sealed edge down. Sprinkle top with cinnamon and sugar.
Raisin Bread. Add 3 lb raisins to dough after mixing.
Sandwich Ring Bread. Scale fermented dough into 11-oz balls and shape each ball into a 16-inch rope. Braid three ropes together and pinch ends to seal. Shape braided ropes into a 15-inch circle with a 5-inch center hole (work ends together to form a smooth ring). Proof ring in a warm place until double in bulk (30-40 minutes). Bake at 375°F until done (about 20 minutes).
Whole Wheat Bread. Substitute whole wheat flour for half of the all-purpose flour.
Notes: 1 1/4 gal fresh milk may be substituted for the water and dry milk. Scald milk, combine with sugar, salt, and shortening. Cool to lukewarm before adding to other ingredients.
The dough temperature should be about 80°F when mixed.
Mixing may be simplified by combining dry yeast with sugar, salt, dry milk, and 2 lb of the flour. Mix tho
5 ounces active dry yeast
3 cups warm water (110°f)
10 ounces granulated sugar
5 ounces salt
14 ounces nonfat dry milk
1 gallon lukewarm water
12 ounces shortening, melted
15 pounds all-purpose flour
Yield: 16 1/8 lb loaves
1. Soften yeast in warm water. Let stand 10 minutes.
2. Combine sugar, salt, dry milk, water, and shortening. Add softened yeast. Mix on medium speed until blended, using dough arm.
3. Add flour. Mix on low speed about 10 minutes or until dough is smooth and elastic and small blisters appear on the surface.
4. Let dough rise in warm place (80°F) approximately 2 hours, or until double in bulk.
5. Punch down dough by pulling the dough up on all sides, folding over the center and pressing down, then turning over in the bowl. Shape into 16 loaves, 1 lb 8 oz each. Place in greased 5x9x2 3/4-inch loaf pans.
6. Let rise approximately 1 1/2 hours, or until double in bulk.
7. Bake at 400°F for 30-40 minutes or until loaves are golden brown and sound hollow when tapped.
8. Brush tops of loaves with melted butter or margarine.
roughly. In mixer bowl, combine very warm water (120°F) and shortening. Blend on low speed. Add yeast-flour mixture while mixing on low speed. Add remaining flour gradually, mixing until a smooth, elastic dough is formed. Shortening may be increased to 1 lb and sugar to 12 oz if a richer dough is desired.
A variety of shapes may be made from the dough.
VARIATIONS:
Buffet Submarine Buns. Scale dough into 1-lb portions. Shape into 18-inch-long loaves. Use for Submarine Sandwiches (p. . Dip in melted butter or margarine. Stand pieces on edge in 5x9x2 3/4-inch loaf pans (8 pieces per pan). Let rise and bake.
Cinnamon Bread. After dough has been divided and scaled into loaves, roll each into a rectangular sheet. Brush with melted margarine or shortening; sprinkle generously with cinnamon and sugar. Roll as for jelly roll. Seal edge of dough and place in greased loaf pans sealed edge down. Sprinkle top with cinnamon and sugar.
Raisin Bread. Add 3 lb raisins to dough after mixing.
Sandwich Ring Bread. Scale fermented dough into 11-oz balls and shape each ball into a 16-inch rope. Braid three ropes together and pinch ends to seal. Shape braided ropes into a 15-inch circle with a 5-inch center hole (work ends together to form a smooth ring). Proof ring in a warm place until double in bulk (30-40 minutes). Bake at 375°F until done (about 20 minutes).
Whole Wheat Bread. Substitute whole wheat flour for half of the all-purpose flour.
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