Ingredients:

16 G           YEAST, INSTANT, DRY
870 G         WATER, COLD*
56 G           SUGAR GRANULATED
28 G           SALT
40 G           MILK, NONFAT, DRY
1400 G       FLOUR, WHEAT, BREAD 12.7% protein
60 G           SHORTENING, VEGETABLE, MELTED

*WATER, COLD 40°F

Method:

1. Place flour, Instant Yeast, sugar, salt, and NFDM in mixer bowl.
2. Mix at low speed just enough to blend.
3. Add water slowly.
4. Using dough hook, knead at low/2^nd speed, 5 minutes or until all liquid is incorporated into flour.
5. Add melted shortening; knead at low/2^nd speed 5 minutes.
6. Add salt; knead at low/2^nd speed 5 minutes.
7. Dough temperature should be between 78 F. to 82 F.
8. FERMENT: Cover and set in warm place, 80 F. until double in bulk.
9. MAKE UP: Scale into 4- 600 G pieces; shape each piece into a smooth ball; let rest 15 minutes.  Mold each piece into an oblong loaf; place each loaf seam-side down into lightly greased 8 ½ x 4 ½ (1-pound loaf pan) pan.
10. PROOF: At room temp approx. 70° until dough dome is 1- ½ inch above pan’s rim.
11. BAKE: Using a convection oven, bake at 375 F. 20 minutes or until done, 400°F in regular oven21-25 minutes. Internal temp 195 -200°F

Notes:

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