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WHITE SANDWICH BREAD

Ingredient:

8 G YEAST, INSTANT, DRY
420 G WATER, COLD 40 degrees F
30 G SUGAR GRANULATED
14 G SALT
21 G MILK, NONFAT, DRY
700 G FLOUR, WHEAT, BREAD 12.7% PROTEIN
35 G SHORTENING

 

Method:

  1. Place flour, Instant Yeast, sugar, and NFDM in mixer bowl.
  2. Mix at low speed just enough to blend.
  3. Add cold water slowly.
  4. Using dough hook, mix at low speed 1 minute or until all liquid is incorporated into flour.
  5. Add shortening; mix at low speed 1 minute.
  6. Add salt.
  7. Continue mixing at medium speed 10 to 12 minutes or until dough is smooth and elastic.
  8. Dough temperature should be between 78 F. to 82 F.
  9. FERMENT: Cover and set in warm place, 80 F. for 2 hours or until double in bulk.
  10. PUNCH: Scale into 2- 600 G pieces; shape each piece into a smooth ball; let rest 12 to 15 minutes.
  11. MAKE UP: Mold each piece into an oblong loaf; place each loaf seam-side down into lightly greased 8 ½ x 4 ½ (1-pound pan) pan.
  12. PROOF: At room temp approx. 70° until dough is 1 inch above pan’s rim.
  13. BAKE: Using a convection oven, bake at 375 F. 21 minutes or until done. Internal temp 195 -200°F

Notes

  1. ADY can be used in place of Instant yeast just proof it with a little water from the total amount of water.