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White Bread
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 008 00
WHITE BREAD
Yield 100
Portion 2 Slices
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
181 cal
33 g
6g
2g
0 mg
334 mg
22 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
1-2/3 oz
1/4 cup 1/3 tbsp
WATER,WARM
12-1/2 oz
1-1/2 cup
WATER,COLD
4-1/8 lbs
2 qts
5-1/4 oz
3/4 cup
SUGAR,GRANULATED
SALT
3 oz
1/4 cup 1 tbsp
MILK,NONFAT,DRY
4-1/4 oz
1-3/4 cup
FLOUR,WHEAT,BREAD
9-1/3 lbs
1 gal 3-3/4 qts
SHORTENING
6-1/3 oz
3/4 cup 2 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 4.
2 Place water, sugar, salt, and milk in mixer bowl. Mix at low speed just enough to blend.
3 Add flour. Using dough hook, mix at low speed 1 minute or until all flour is incorporated into liquid.
4 Add yeast solution; mix at low speed 1 minute.
5 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.
6 FERMENT: Cover and set in warm place, 80 F. for 2 hours or until double in bulk.
7 PUNCH: Fold sides into center and turn dough completely over. Let rest 30 minutes.
8 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.
9 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.
Notes
1 In Step 8, when using 9 x 4-1/4 x 2-3/4 bread pans, scale into 12-18 ounce pieces.
2 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.



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White Bread

Yield: 100 Portion: 2 Slices
Calories: 181 cal
Carbohydrates: 33 g
Protein: 6g
Fat: 2g
Cholesterol: 0 mg
Sodium: 334 mg
Calcium: 22 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 1-2/3 oz 1/4 cup 1/3 tbsp
WATER,WARM 12-1/2 oz 1-1/2 cup
WATER,COLD 4-1/8 lbs 2 qts
SUGAR,GRANULATED 5-1/4 oz 3/4 cup
SALT 3 oz 1/4 cup 1 tbsp
MILK,NONFAT,DRY 4-1/4 oz 1-3/4 cup
FLOUR,WHEAT,BREAD 9-1/3 lbs 1 gal 3-3/4 qts
SHORTENING 6-1/3 oz 3/4 cup 2 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 4.
2 Place water, sugar, salt, and milk in mixer bowl. Mix at low speed just enough to blend.
3 Add flour. Using dough hook, mix at low speed 1 minute or until all flour is incorporated into liquid.
4 Add yeast solution; mix at low speed 1 minute.
5 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.
6 FERMENT: Cover and set in warm place, 80 F. for 2 hours or until double in bulk.
7 PUNCH: Fold sides into center and turn dough completely over. Let rest 30 minutes.
8 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.
9 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.
Notes
1 In Step 8, when using 9 x 4-1/4 x 2-3/4 bread pans, scale into 12-18 ounce pieces.
2 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.

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/white_bread.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence