Recipes for a Crowd

1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir. Set aside for
use in Step 4.
2 Place water, sugar, salt, and milk in mixer bowl. Mix at low speed just enough to blend.
3 Add flour. Using dough hook, mix at low speed 1 minute or until all flour is incorporated into 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 to 15 minutes or until dough is smooth and
elastic. Dough temperature should be between 78 F. to 82 F.
6 FERMENT: Cover and 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 30 minutes.
8 MAKE UP: Scale into approximately 8 1-3/4 pound pieces; shape each piece into a smooth ball; let rest 12 to 15 minutes. Mold
each piece into an oblong loaf; place each loaf seam-side down into lightly greased pan.
9 PROOF: At 90 F. to 100 F. about 1 hour or until double in bulk.
BAKE: Using a convection oven, bake at 375 F. until done, on low fan with open vent.
When cool, slice 25 slices, about 1/2 inch thick, per loaf.
Notes
1 In Step 8, when using 9 x 4-1/4 x 2-3/4 bread pans, scale into 12-18 ounce pieces.
2 For Semi-Automated Equipment: Follow Steps 1 through 7. In Step 8, scale into 8-27-ounce pieces; shape each piece into a smooth
ball; let rest 12 to 15 minutes. Using a 10-inch pressure plate, feed balls one at a time into bread molding machine. Pan seam-side
down into lightly greased bread pans. Follow Steps 9 through 11.