White_Bread_(Short-Time

No.D 009 00 BREADS AND SWEET DOUGHS WHITE BREAD (SHORT-TIME FORMULA) 20 mg 217 mg 0 mg 2 g 6 g 34 g 184 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 2 Slices Portion Ingredient YEAST,ACTIVE,DRY WATER,WARM SUGAR,GRANULATED WATER MILK,NONFAT,DRY SUGAR,GRANULATED FLOUR,WHEAT,BREAD SHORTENING,SOFTENED FLOUR,WHEAT,BREAD SALT Issue Measure 1/4 cup 3-1/3 tbsp 2 cup 1 tbsp 2 qts 1-1/2 cup 1/2 cup 1 gal 2 qts 3/4 cup 1 tbsp 2 qts 3 tbsp Weight 3 oz 1 lbs 3/4 oz 4-1/8 lbs 3-5/8 oz 3-1/2 oz 7-1/4 lbs 5-7/8 oz 2-3/8 lbs 1-7/8 oz Method 1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar; stir until dissolved. Let stand 10 minutes; stir. Set aside for use in Step 3. Place water in mixer bowl. Add milk and sugar. Using a dough hook, mix at low speed about 1 minute until blended. Add flour; mix at low speed about 2 minutes or until flour is incorporated; add shortening and yeast solution. Mix at low speed about 2 minutes until smooth. Mix at medium speed 10 minutes. Let rise in mixer bowl 20 minutes. Sift together flour and salt; add to mixture in mixer bowl. Mix at low speed 2 minutes or until flour in incorporated. Mix at medium speed 10 minutes or until smooth and elastic. FERMENT: Cover. Set in warm place (80 F.) 25 to 30 minutes or until double in bulk. MAKE UP: Scale into 8-28 ounce pieces. Roll scaled dough to pan size; place 1 loaf into each lightly greased bread pan. PROOF: At 90 F. for 25 to 30 minutes or until double in bulk. BAKE: Using a convection oven, bake at 400 F. for 3 to 5 minutes on high fan, open vent. Reduce oven temperature to 325 F. and bake 15 to 18 minutes or until done. When cool, slice 25 slices, about 1/2-inch thick, per loaf. 2 3 4 5 6 7 8 9 Notes 1 In Step 8, when using 9 x 4-1/2 x 2-3/4 bread pans, scale into 10-22 ounce pieces.