Gluten Bread
Formula No. 1 Gluten flour, 10 lbs.
Water, 6 to 8 lbs.
Shortening, 1/2 lb.
Salt, 3 ozs.
Yeast, 4 ozs.
Method Dissolve the yeast in the water, add 7 lbs. of gluten flour and mix to a smooth batter. Allow this sponge to rise until it begins to come to the second rising.
Doughing Dissolve the salt in a little water, add it to the sponge, then add the shortening and balance of the gluten flour and mix to a smooth firm batter. The dough should not be too stiff, as a stiff dough will bind and produce a very small solid loaf. You will notice that 6 to 8 lbs. of water is mentioned in the formula. This is mentioned because the gluten flour sold on the market varies considerably.
Formula No. 2 Gluten flour, 10 lbs.
Eggs, 10.
Water, 6 lbs.
Salt, 2 ozs.
Butter, 6 ozs.
Baking powder, 6 ozs.
Method Whip the eggs to a frothy consistency then add the water and salt and stir. Now add the gluten flour and baking powder. Melt the butter, add it to the mass and mix to a smooth and stiff batter. Put the batter in slightly greased pans and bake at 385 degrees F.