1 1/4 ounces active dry yeast
1 3/4 cups warm water (110°F)
1 tablespoon granulated sugar
1 quart hot water
5 ounces nonfat dry milk
5 ounces granulated sugar
1 1/2 ounces salt
6 ounces shortening
3 pounds all-purpose flour
1 pound whole wheat flour
Yield: 5 1/8 lb loaves
1. Combine yeast, water, and sugar. Let stand 10 minutes.
2. Combine water, milk, sugar, salt, and shortening in mixer bowl, using dough arm. Mix until shortening is softened.
3. Add enough flour to mixture in mixer bowl to make a thin, smooth batter. Add yeast mixture. Mix 15 minutes on medium speed.
4. Add remaining all-purpose flour and whole wheat flour in small amounts to make a soft dough that pulls itself from side of bowl. Mix on low speed about 10 minutes or until dough is smooth and elastic and small blisters appear on the surface.
5. Let dough rise (proof) in warm place for about 2 hours or until double in bulk.
6. Punch down dough. Scale into five portions 1 lb 8 oz each.
7. Shape into loaves. Place in greased 5x9x2 3/4-inch loaf pans. Let rise until double in size.
8. Bake at 365°F for 30-35 minutes.
9. Remove bread from oven. Brush with melted margarine.
Notes: Recipe may be used for Whole Wheat Rolls. See p. 147 for procedure. Recipe makes approximately 100 1 1/2-oz rolls. Bake at 375°F for 20-25 minutes.
VARIATIONS:
Cornmeal Bread. Delete whole wheat flour. Add 1 lb cornmeal.
Egg Bread. Delete whole wheat flour. Increase all-purpose flour to 3 lb 12 oz. Add 5 eggs (8 oz), beaten.
Jalapeño Cheese Bread. Delete whole wheat flour. Increase all-purpose flour to 4 lb. Increase yeast to 1 1/2 oz. Reduce nonfat dry milk to 1 oz. Add 3 oz seeded jalapeño peppers, finely chopped; 8 oz green chilies, chopped; 10 oz shredded cheddar cheese; and 8 oz shredded processed cheese.
White Loaves. Delete whole wheat flour. Increase all-purpose flour to 4 lb.
1 3/4 cups warm water (110°F)
1 tablespoon granulated sugar
1 quart hot water
5 ounces nonfat dry milk
5 ounces granulated sugar
1 1/2 ounces salt
6 ounces shortening
3 pounds all-purpose flour
1 pound whole wheat flour
Yield: 5 1/8 lb loaves
1. Combine yeast, water, and sugar. Let stand 10 minutes.
2. Combine water, milk, sugar, salt, and shortening in mixer bowl, using dough arm. Mix until shortening is softened.
3. Add enough flour to mixture in mixer bowl to make a thin, smooth batter. Add yeast mixture. Mix 15 minutes on medium speed.
4. Add remaining all-purpose flour and whole wheat flour in small amounts to make a soft dough that pulls itself from side of bowl. Mix on low speed about 10 minutes or until dough is smooth and elastic and small blisters appear on the surface.
5. Let dough rise (proof) in warm place for about 2 hours or until double in bulk.
6. Punch down dough. Scale into five portions 1 lb 8 oz each.
7. Shape into loaves. Place in greased 5x9x2 3/4-inch loaf pans. Let rise until double in size.
8. Bake at 365°F for 30-35 minutes.
9. Remove bread from oven. Brush with melted margarine.
Notes: Recipe may be used for Whole Wheat Rolls. See p. 147 for procedure. Recipe makes approximately 100 1 1/2-oz rolls. Bake at 375°F for 20-25 minutes.
VARIATIONS:
Cornmeal Bread. Delete whole wheat flour. Add 1 lb cornmeal.
Egg Bread. Delete whole wheat flour. Increase all-purpose flour to 3 lb 12 oz. Add 5 eggs (8 oz), beaten.
Jalapeño Cheese Bread. Delete whole wheat flour. Increase all-purpose flour to 4 lb. Increase yeast to 1 1/2 oz. Reduce nonfat dry milk to 1 oz. Add 3 oz seeded jalapeño peppers, finely chopped; 8 oz green chilies, chopped; 10 oz shredded cheddar cheese; and 8 oz shredded processed cheese.
White Loaves. Delete whole wheat flour. Increase all-purpose flour to 4 lb.
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