No.D 008 00 BREADS AND SWEET DOUGHS WHITE BREAD 22 mg 334 mg 0 mg 2 g 6 g 33 g 181 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 2 Slices Portion Ingredient YEAST,ACTIVE,DRY WATER,WARM WATER,COLD SUGAR,GRANULATED SALT MILK,NONFAT,DRY FLOUR,WHEAT,BREAD SHORTENING Issue Measure 1/4 cup 1/3 tbsp 1-1/2 cup 2 qts 3/4 cup 1/4 cup 1 tbsp 1-3/4 cup 1 gal 3-3/4 qts 3/4 cup 2 tbsp Weight 1-2/3 oz 12-1/2 oz 4-1/8 lbs 5-1/4 oz 3 oz 4-1/4 oz 9-1/3 lbs 6-1/3 oz Method 1   Sprinkle yeast over water.  DO NOT USE TEMPERATURES ABOVE 110 F.  Mix well.  Let stand 5 minutes; stir.  Set aside for use in Step 4. Place water, sugar, salt, and milk in mixer bowl.  Mix at low speed just enough to blend. Add flour.  Using dough hook, mix at low speed 1 minute or until all flour is incorporated into liquid. Add yeast solution; mix at low speed 1 minute. Add shortening; mix at low speed 1 minute.  Continue mixing at medium speed 10 to 15 minutes or until dough is smooth and elastic.  Dough temperature should be between 78 F. to 82 F. FERMENT:   Cover and set in warm place, 80 F. for 2 hours or until double in bulk. PUNCH:   Fold sides into center and turn dough completely over.  Let rest 30 minutes. MAKE UP:   Scale into approximately 8 1-3/4 pound pieces; shape each piece into a smooth ball; let rest 12 to 15 minutes.  Mold each piece into an oblong loaf; place each loaf seam-side down into lightly greased pan. PROOF:  At 90 F. to 100 F. about 1 hour or until double in bulk. BAKE:  Using a convection oven, bake at 375 F. until done, on low fan with open vent. When cool, slice 25 slices, about 1/2 inch thick, per loaf. 2 3 4 5 6 7 8 9 Notes 1 2 In Step 8, when using 9 x 4-1/4 x 2-3/4 bread pans, scale into 12-18 ounce pieces. For Semi-Automated Equipment:   Follow Steps 1 through 7. In Step 8, scale into 8-27-ounce pieces; shape each piece into a smooth ball; let rest 12 to 15 minutes.  Using a 10-inch pressure plate, feed balls one at a time into bread molding machine.  Pan seam-side down into lightly greased bread pans.  Follow Steps 9 through 11.