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One Hour Dough

Formula Hard wheat flour, 100 lbs.

Water, 58 lbs. (approximately).

Sugar, 17/4 lbs.

Malt extract, 1/4 lbs.

Salt, 1½ lbs.

Yeast, 32 to 4 lbs.

Shortening, 1/2 lbs.

Method Dissolve the yeast and malt extract in about 6 qts. of water and place to one side. Put the salt, sugar and balance of water into the mixer and stir to dissolve the ingredients. Add the flour and begin mixing. Then add the yeast and continue mixing until the ingredients have been incorporated. Now add the shortening and mix until the dough is smooth. The dough should have a temperature of 80 to 82 degrees when mixed.

Fermentation First rising, 40 minutes; second rising, 15 minutes. Allow the dough to rest 5 minutes, when it should be divided immediately.