Milk Loaf
Formula Hard wheat flour, 100 lbs.
Water, 61 lbs. (approximately).
Salt, 13/4 lbs.
Sugar, 14 lbs.
Yeast, 13/4 lbs.
Milk powder, 5½ lbs.
Shortening, 2 lbs.
Malt extract, 1/4 lbs.
Method Dissolve the yeast and malt extract in 4 qts. of water and place to one side. Put the balance of the water, sugar and milk powder into the mixer and stir to dissolve these ingredients. Now add the flour and begin mixing. When partly mixed, add the yeast. After the yeast has been incorporated, add the shortening and continue mixing until the dough is smooth and elastic. The dough should be 80 degrees when mixed.
Fermentation First rising, 2½ hours; second rising, 1 hour; third rising, 1/2 hour; allow the dough to rest 15 minutes when it will be ready to be divided.