Title: Whole Wheat Bread
Categories:
Yield: 100 Servings

1 1/2 c WATER; WARM
2 qt WATER; COLD
12 oz -
1 3/4 c MILK; DRY NON-FAT L HEAT
6 1/2 lb FLOUR GEN PURPOSE 10LB
3/4 c SUGAR; GRANULATED 10 LB
6 1/4 oz SHORTENING; 3LB
1/4 c YEAST BAKER 2 LB
4 2/3 tb SALT TABLE 5LB

PAN: 11 BY 5 BY 3 1/2-INCH BREAD PAN TEMPERATURE: 425 F. OVEN

1. SPRINKLE YEAST OVER WARM WATER. DO NOT USE TEMPERATURES ABOVE
110 F OR BELOW 105 F. MIX WELL. LET STAND 5 MINUTES; STIR. SET
ASIDE FOR USE IN STEP 4.

2. PLACE WATER, SUGAR, AND SALT IN MIXER BOWL; MIX AT LOW SPEED
JUST ENOUGH TO BLEND.

3. MIX TOGETHER MILK, FLOUR, AND WHEAT BASE. BLEND THOROUGHLY.
ADD MIXTURE TO LIQUID IN MIXER BOWL. USING DOUGH HOOK, MIX AT
LOW SPEED 1 MINUTE OR UNTIL ALL OF THE DRY INGREDIENTS ARE
INCORPORATED INTO THE 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 10-15 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH
TEMPERATURE
SHOULD BE 78-82 F.

6. FERMENT: 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 15 MINUTES.

8. MAKE UP: SCALE INTO 8-1LB 11 OZ PIECES; SHAPE EACH PIECE INTO
A SMOOTH BALL; LET REST 8 TO 10 MINUTES. MOLD EACH PIECE INTO A LOAF
PLACE IN A LIGHTLY GREASED PAN.

9. PROOF: AT 90 F TO 100 F ABOUT 1 HOUR OR UNTIL DOUBLE IN SIZE.

10. BAKE: 35 TO 40 MINUTES OR UNTIL DONE.

11. WHEN COOL, SLICE 25 SLICES (ABOUT 1/2 INCH THICK) PER LOAF.

NOTE: 1. IN STEP 8, WHEN USING 9 7/8 BY 4 1/4 BY 2 3/4 INCH BREAD PANS,
SCALE INTO 10-21 1/2 OZ PIECES.

NOTE: 2. IN STEP 10, BAKE AT 450 F. FOR 25 TO 30 MINUTES OR UNTIL DONE.
IN STEP 11, SLICE 20 SLICES (ABOUT 1/2 INCH THICK) PER LOAF.

Recipe Number: D01000

SERVING SIZE: 2 SLICES

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.