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French Bread
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 004 00
FRENCH BREAD
Yield 100
Portion 2 Slices
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
189 cal
37 g
6g
2g
0 mg
328 mg
8 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
2 oz
1/4 cup 1 tbsp
WATER,WARM
12-1/2 oz
1-1/2 cup
WATER,COLD
4-5/8 lbs
2 qts 3/4 cup
SUGAR,GRANULATED
2-2/3 oz
1/4 cup 2-1/3 tbsp
SALT
3 oz
1/4 cup 1 tbsp
FLOUR,WHEAT,BREAD
10-7/8 lbs
2 gal 1 qts
SHORTENING
2-3/4 oz
1/4 cup 2-1/3 tbsp
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 3.
2 Place water, sugar, salt, and flour in mixer bowl.
3 Using dough hook, mix at low speed 1 minute or until all flour mixture is incorporated into liquid; add yeast solution; mix at
medium speed 5 minutes.
4 Add shortening; continue mixing at medium speed 3 minutes. Dough temperature should be between 78 F. and 82 F.
5 FERMENT: Cover and set in warm place, 80 F. for 2-1/4 hours or until double in bulk.
6 PUNCH: Fold sides into center and turn completely over. Let rest 15 minutes.
7 MAKE-UP: Scale into 12-19 ounce pieces; shape each piece into a smooth ball; let rest 10 minutes. Form each piece into a rope,
1-1/4 inches in diameter and 18 inches long. Place 3 loaves on each cornmeal dusted pan. Use 1/8 cup cornmeal per pan.
8 PROOF: At 90 F. to 100 F. for 50 to 60 minutes or until double in bulk.
9 Brush top of each loaf with Cornstarch Wash, Recipe No. D 040 00 or Egg White Wash, Recipe No. D 017 01. Cut 6 diagonal
slashes, 1/4-inch deep, on top of each loaf.
BAKE: 30 minutes at 425 F. or until done.
When cool, cut 17 one-inch thick slices per loaf.



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French Bread

Yield: 100 Portion: 2 Slices
Calories: 189 cal
Carbohydrates: 37 g
Protein: 6g
Fat: 2g
Cholesterol: 0 mg
Sodium: 328 mg
Calcium: 8 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 2 oz 1/4 cup 1 tbsp
WATER,WARM 12-1/2 oz 1-1/2 cup
WATER,COLD 4-5/8 lbs 2 qts 3/4 cup
SUGAR,GRANULATED 2-2/3 oz 1/4 cup 2-1/3 tbsp
SALT 3 oz 1/4 cup 1 tbsp
FLOUR,WHEAT,BREAD 10-7/8 lbs 2 gal 1 qts
SHORTENING 2-3/4 oz 1/4 cup 2-1/3 tbsp

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 3.
2 Place water, sugar, salt, and flour in mixer bowl.
3 Using dough hook, mix at low speed 1 minute or until all flour mixture is incorporated into liquid; add yeast solution; mix at
medium speed 5 minutes.
4 Add shortening; continue mixing at medium speed 3 minutes. Dough temperature should be between 78 F. and 82 F.
5 FERMENT: Cover and set in warm place, 80 F. for 2-1/4 hours or until double in bulk.
6 PUNCH: Fold sides into center and turn completely over. Let rest 15 minutes.
7 MAKE-UP: Scale into 12-19 ounce pieces; shape each piece into a smooth ball; let rest 10 minutes. Form each piece into a rope,
1-1/4 inches in diameter and 18 inches long. Place 3 loaves on each cornmeal dusted pan. Use 1/8 cup cornmeal per pan.
8 PROOF: At 90 F. to 100 F. for 50 to 60 minutes or until double in bulk.
9 Brush top of each loaf with Cornstarch Wash, Recipe No. D 040 00 or Egg White Wash, Recipe No. D 017 01. Cut 6 diagonal
slashes, 1/4-inch deep, on top of each loaf.
BAKE: 30 minutes at 425 F. or until done.
When cool, cut 17 one-inch thick slices per loaf.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/french_bread.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence