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White Bread (Short-Time Formula)
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 009 00
WHITE BREAD (SHORT-TIME FORMULA)
Yield 100
Portion 2 Slices
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
184 cal
34 g
6g
2g
0 mg
217 mg
20 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
3 oz
1/4 cup 3-1/3 tbsp
WATER,WARM
1 lbs
2 cup
SUGAR,GRANULATED
3/4 oz
1 tbsp
4-1/8 lbs
2 qts
WATER
MILK,NONFAT,DRY
3-5/8 oz
1-1/2 cup
SUGAR,GRANULATED
3-1/2 oz
1/2 cup
FLOUR,WHEAT,BREAD
7-1/4 lbs
1 gal 2 qts
SHORTENING,SOFTENED
5-7/8 oz
3/4 cup 1 tbsp
FLOUR,WHEAT,BREAD
2-3/8 lbs
2 qts
SALT
1-7/8 oz
3 tbsp
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.
2 Place water in mixer bowl. Add milk and sugar. Using a dough hook, mix at low speed about 1 minute until blended.
3 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.
4 Mix at medium speed 10 minutes.
5 Let rise in mixer bowl 20 minutes.
6 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.
7 FERMENT: Cover. Set in warm place (80 F.) 25 to 30 minutes or until double in bulk.
8 MAKE UP: Scale into 8-28 ounce pieces. Roll scaled dough to pan size; place 1 loaf into each lightly greased bread pan.
9 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.
Notes
1 In Step 8, when using 9 x 4-1/2 x 2-3/4 bread pans, scale into 10-22 ounce pieces.



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White Bread (Short-Time Formula)

Yield: 100 Portion: 2 Slices
Calories: 184 cal
Carbohydrates: 34 g
Protein: 6g
Fat: 2g
Cholesterol: 0 mg
Sodium: 217 mg
Calcium: 20 mg

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

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.
2 Place water in mixer bowl. Add milk and sugar. Using a dough hook, mix at low speed about 1 minute until blended.
3 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.
4 Mix at medium speed 10 minutes.
5 Let rise in mixer bowl 20 minutes.
6 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.
7 FERMENT: Cover. Set in warm place (80 F.) 25 to 30 minutes or until double in bulk.
8 MAKE UP: Scale into 8-28 ounce pieces. Roll scaled dough to pan size; place 1 loaf into each lightly greased bread pan.
9 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.
Notes
1 In Step 8, when using 9 x 4-1/2 x 2-3/4 bread pans, scale into 10-22 ounce pieces.

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_shorttime_formula.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence