Frank's Recipes! White Bread for 100

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White Bread for 100

Servings: 100 Portions (8 Loaves)
Portions: 2 slices each
Pan Size: 11 by 5 by 3 1/2-inch Bread Pan
Temperature: 425 degrees F. Oven

1/4 cup (1 1/4 oz) Yeast, active, dry
1 1/2 cups (11 oz) Water, warm (105 to 110 degrees F.)
2 quart (4 lb)Water, cold
3/4 cup (6 oz) sugar, granulated
4 2/3 tablespoon (3 oz) salt
1 3/4 cups (8 oz) milk, nonfat, dry
7 3/4 quart (7 lb 12 oz) flour, wheat, bread, sifted
7/8 cup (6 1/4 oz) shortening

Sprinkle yeast over warm water. DO NOT USE TEMPERATURES ABOVE 110 degrees F. Mix well. Let stand 5 minutes; stir. Set aside.

Place cold water, sugar, salt, and milk in mixer bowl. Mix at low speed just enough to blend. Add flour. Using dough hook, mix at low speed 1 minute or until all flour is incorporated into liquid. Add yeast solution; mix at low speed 1 minute. 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 temperture should be 78 to 82 degrees F.

Set in warm place (80 degrees F.) 2 hours or until double in bulk. punch down. Fold sides into center and turn dough completely over. Let rest 30 minutes. Scale into 8-27 oz pieces; shape each piece into a smooth ball; let rest 12 to 15 minutes. Mold each piece into an oblong loaf; place each loaf into lightly greased pan. When using 9 7/8 by 4 1/4 by 2 3/4-inch bread pans, scale into 12-18 oz pieces. Proof at 90 degrees F. to 100 degrees F. about 1 hour 1 hour or until double in size. Bake for 35 to 40 minutes or until done. When cool, slice 25 slices (about 1/2-inch thick) per loaf. when using 9 7/8 by 4 1/4 by 2 3/4-inch bread pans, bake at 425 degrees F. 25 to 30 minutes then slice 20 slices (about 1/2-inch thick) per loaf.