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Bread

White Bread – Sponge Base

Paska Bread – Easter Bread

Portuguese Corn Bread

Herb Bread

Egg Bread

French Bread

100% Whole Wheat Bread

Crusty Bread

LBS

White Bread – Sponge Mix

SPONGE

HARD FLOUR

WATER

FRESH YEAST

YEAST FOOD

MALT

DOUGH

HARD FLOUR

WATER

SALT

SUGAR

MILK POWDER

SHORTENING

Mix sponge until well developed. Sponge temperature 76 F. Ferment, covered, for 4 hours. Add dough ingredients and mix to a fully developed dough. Dough temperature 80 F.

Rest for 15 minutes and take to the bench. Scale, divide and round up. Let rest for a few minutes and then mould into loaves and pan up. Proof again for 50-60 minutes and bake at 400 F.

LBS

Paska Bread – Easter Bread

HARD FLOUR

GRANULATED SUGAR

SALT

REGULAR SHORTENING

MILK POWDER

FRESH YEAST

WATER (VARIABLE)

WHOLE EGGS

RAISINS

LEMON FLAVOUR

YELLOW COLOUR AT YOUR DISCRETION

Mix all ingredients until well developed. Rest for 1 hour. Scale at 24 ounces. Divide pieces into three. Braid and form in a circle. Place in 8" round pan. Double egg wash and proof.
Bake at 370 F.
Note: Loaf may be decorated by inserting 1 or 2 hard-boiled eggs into the braid.

LBS

Portuguese Corn Bread

CORN MEAL

SALT

SUGAR

SHORTENING

BOILING WATER

HARD FLOUR

FRESH YEAST

COLD WATER

Mix corn meal, shortening, sugar, salt and boiling water and leave to cool for 15 minutes. Add hard flour, yeast and cold water. This will be a very sticky dough.
Scale at 18 ounces and place on a well-dusted pie plate, allow to proof and bake at 400 F.

LBS

Herb Bread

13 ½

6 ½

1 ¾

BREAD FLOUR

CRACKED WHEAT

WATER

WHOLE EGGS

VEGETABLE OIL

SUGAR

REGULAR SHORTENING

NON-DIASTATIC MALT

FRESH YEAST

NON-FAT DRY MILK

SALT

CELERY, FINELY CHOPPED

ONIONS, DEHYDRATED SOAKED

PARSLEY FLAKES

BLACK PEPPER FINELY GROUND

ROSEMARY, FINELY GROUND

Mix basic ingredients (omitting vegetables and seasoning) nearly to full development. Mix in celery, onions and spices. Ferment. Shape as desired.
This formula makes excellent dinner rolls.

LBS

Egg Bread

3 ½

HARD BREAD FLOUR

GRANULATED SUGAR

SALT

MOULD INHIBITOR

VEGETABLE OIL

EGGS

WATER

YELLOW COLOUR

DRY YEAST

Dry blend flour, sugar, salt and mould inhibitor. Add oil, eggs, colour and water. Mix to a crumble. Add yeast and develop fully. Give 1/2 hour floor time then scale and make up immediately.
For egg bread with raisins, add 6800g (15lbs) raisins.

LBS

French Bread

3 ½

10 ½

STRONG BREAD FLOUR

SALT

SUGAR

MOULD INHIBITOR

WATER

DRY YEAST

REGULAR SHORTENING

Mix bread flour, salt, sugar, mould inhibitor and water to a crumble. Sprinkle in yeast, add shortening and mix to full development.
Floor time 15 minutes. Punch and scale in 15 minutes.

LBS	Oz	100% Whole Wheat Bread
88 2 0 4 0 57 0 3	3 0 3 ½ 7 14 5 14 8	WHOLE WHEAT FLOUR SALT MOULD INHIBITOR BROWN SUGAR FINE MOLASSES WATER DRY YEAST REGULAR SHORTENING
Mix flour, salt, mould inhibitor, brown sugar, molasses and water to a crumble. Sprinkle in yeast and add shortening and mix until dough clears the bowl. Give a first punch in 40 minutes. Give a second punch in 20 minutes. Take to the table 20 minutes later and scale off.
LBS	Oz	Crusty Bread
100 2 1 1 2 60	0 0 8 8 8 0	HARD FLOUR SALT SUGAR SHORTENING FRESH YEAST WATER
Mix all ingredients until well developed. Dough temperature 82 F. Give a floor time of 15 minutes, then scale and round up. Mould into loaves, proof and bake at 400 F.

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