Whole_Wheat_Bread_(Whole_Wheat_Flour_Shrt_Tm

No.D 056 00 BREADS AND SWEET DOUGHS WHOLE WHEAT BREAD (WHOLE WHEAT FLOUR SHRT TM FORM) 24 mg 218 mg 0 mg 3 g 6 g 29 g 158 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 FLOUR,WHOLE WHEAT SHORTENING,SOFTENED FLOUR,WHOLE WHEAT SALT COOKING SPRAY,NONSTICK Issue Measure 1/4 cup 3-1/3 tbsp 2 cup 1 tbsp 2 qts 1-1/2 cup 1/2 cup 3-1/3 tbsp 1 qts 3-1/2 cup 3 qts 2 cup 3/4 cup 1-1/3 tbsp 2 qts 3 tbsp 1/4 cup 1/3 tbsp Weight 3 oz 1 lbs 3/4 oz 4-1/8 lbs 3-5/8 oz 5 oz 2-1/4 lbs 3-2/3 lbs 6 oz 2-1/8 lbs 1-7/8 oz 2 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, sugar, and yeast food. Using dough hook, mix at low speed until smooth. Combine flours, add to bowl. Mix at low speed 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 for 2 minutes or until flour is incorporated. Mix at medium speed 10 minutes or until dough is smooth and elastic. FERMENT: Cover. Set in warm place (80 F.), for 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 pan. PROOF: At 90 F. for 25 to 30 minutes or until double in bulk. BAKE: 5 minutes at 450 F. Reduce temperature to 375 F. and bake 40 to 45 minutes or until done or in a convection oven 3 to 5 minutes on high fan, open vent. Reduce temperature to 325 F., bake 22 to 26 minutes or until done on high fan, open vent. When cool, slice 25 slices, about 1/2-inch thick, per loaf. 2 3 4 5 6 7 8 9 10 11