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New England Bread

Formula Hard wheat flour, 100 lbs.

Water, 60 lbs. (variable).

Salt, 134 to 2 lbs.

Sugar, 34 lb.

Malt extract, 1 lb.

Yeast, 1 lb. 3 ozs.

Milk powder, 3 lbs. or Sweetened condensed milk, 4 lbs.

Shortening, 134 lbs.

Method Dissolve the yeast and half of the malt extract in 2 qts. of water and place to one side. Put the balance of water, salt, sugar, malt extract and milk powder into the mixer and stir to dissolve the ingredients. Now add the flour and begin mixing. Then add the yeast. After these ingredients have been incorporated, add the shortening and continue mixing until the dough is smooth and elastic. The dough should be from 80 to 82 degrees when mixed.

Fermentation If a 4 hour fermentation period is required to mature the dough, this period may be divided as follows: First rising, 27/4 hours; second rising, 1 hour; third rising, ½ hour. Allow the dough to rest 15 minutes when it will be ready to be divided.

When the sweetened milk is used, the cane sugar should be eliminated.