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Maltless and Milkless Loaf

Flour, 100 lbs.

Formula Water, 56 lbs. (variable).

Salt, 134 lbs.

Yeast, 13/4 lbs.

Sugar, 2½ lbs.

Shortening, 2 lbs.

Method Dissolve the yeast and about 4 ozs. of flour in about 2 qts. of water and place to one side. Now put the balance of the water, the salt and sugar into the mixer and stir to dissolve these ingredients. Begin mixing and add the yeast. After these ingredients have been incorporated, add the shortening and continue mixing until the dough is smooth. The dough should have a temperature of 80 to 82 degrees when mixed. Fermentation If a 4 hour fermentation period is required to mature the dough, you may divide the period as follows: First rising, 27/4 hours; second rising, 1 hour; third rising, 1/2 hour. Allow the dough to rest 15 minutes when it should be divided. Allow it to rest from 10 to 15 minutes and then mould into the desired shape and proof. If pan bread is being made, do not give the bread too much proof in the pans, as this will produce poor grain, poor texture and also a poor colored crumb. You will get just as large loaves if you will give less proof in the pans and develop your volume in the oven.