Page:TM-10-412 (2003).pdf/136

WHITE BREAD (SHORT-TIME FORMULA)

Yield: 100

Portion: 2 Slices

Calories	Carbohydrates	Protein	Fat	Cholesterol	Sodium	Calcium
184 cal	34 g	6 g	2 g	0 mg	217 mg	20 mg

Ingredients	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

heading

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.