3 Gallons Cool In a large mixing bowl with a dough hook, add the water, honey, liquid egg, oil, wheat flour, high gluten flour, sugar, yeast, salt, and milk solids (in that order). Mix on low speed 1 Cup Honey until the ingredients are mixed. Mix on medium speed until a bread dough forms, approx. 10 minutes. 3 Cups Liquid Egg Remove the from the mixing bowl and separate the dough into 2 lb increments. Place 1½ Cups Canola Oil two of those measurements per sheet pan and proof until the dough doubles in size. Once doubled, remove the dough a sheet pan at a time and press out the air. Press each 2 21 Pounds Whole Wheat Flour lb increment into a rectangle and roll up into a loaf of bread to form a loaf approx 5 feet 20 Pounds High Gluten Flour long and 1 inch in diameter. Cut the loaf into 30 equal portions, 2 inches in length. Place the pieces onto a greased sheet pan, approximately ½ inch apart, and proof until the 2 Cups product doubles in size. You should have 10 rows of 7 to yield 70 portions per sheet pan. Repeat these steps until all of the dough is formed and in the proof box. 1½ Cups Yeast Once the rolls double in size, bake in a 350 degree oven until the rolls are done. Cool the ½ Cup Salt bread completely before portioning the product into bags. Once cooled, cut the sheet pans of rolls in half (5 rows worth) and wrap each half well 1½ Cup Milk Solids with plastic wrap. Nutritional Analysis Per Serving Calories 186 Total Fat (g) 1.8 Calories from fat 16 Saturated Fat (g) 0.4 Sodium (Mg) 146 Cholesterol (Mg) 7 Fiber (g) 3.6 Carbohydrate (g) 36 Protein (g) 6 a full belly all is poetry.” “After ; Tis: A Memoir ― The End!
3 Gallons Cool In a large mixing bowl with a dough hook, add the water, honey, liquid egg, oil, wheat flour, high gluten flour, sugar, yeast, salt, and milk solids (in that order). Mix on low speed until the ingredients are mixed. Mix on medium speed until a bread dough forms, approx. 10 minutes. Remove the from the mixing bowl and separate the dough into 2 lb increments. Place two of those measurements per sheet pan and proof until the dough doubles in size. Once doubled, remove the dough a sheet pan at a time and press out the air. Press each 2 lb increment into a rectangle and roll up into a loaf of bread to form a loaf approx 5 feet long and 1 inch in diameter. Cut the loaf into 30 equal portions, 2 inches in length. Place the pieces onto a greased sheet pan, approximately ½ inch apart, and proof until the product doubles in size. You should have 10 rows of 7 to yield 70 portions per sheet pan. Repeat these steps until all of the dough is formed and in the proof box. Once the rolls double in size, bake in a 350 degree oven until the rolls are done. Cool the bread completely before portioning the product into bags. Once cooled, cut the sheet pans of rolls in half (5 rows worth) and wrap each half well with plastic wrap. 1 Cup Honey 3 Cups Liquid Egg 1½ Cups Canola Oil 21 Pounds Whole Wheat Flour 20 Pounds High Gluten Flour 2 Cups 1½ Cups Yeast ½ Cup Salt 1½ Cup Milk Solids Nutritional Analysis Per Serving Calories 186 Total Fat (g) 1.8 Calories from fat 16 Saturated Fat (g) 0.4 Sodium (Mg) 146 Cholesterol (Mg) 7 Fiber (g) 3.6 Carbohydrate (g) 36 Protein (g) 6 “After a full belly all is poetry.” ― ; Tis: A Memoir The End!
The-Colorado-FTS-Cookbook-Schools.docx