For many years bakers have recognized the tremendous sales possibilities of whole-milk bread. This bread commands a premium price and because of its nutritional values has a receptive market. The Federal Standard requires that all of the liquid used to moisten the dough should be whole milk or its equivalent (milk solids and water in the proportions normal to milk). The following formula, based on 60% normal absorption, completely satisfies the Federal requirements Yeast/4 oz. "Parlac" Dry Whole Milk/1 lb. 1 oz. Flour/12 lb. 8 oz. Sugar/8 oz. Malt Extract/2 oz. Salt/4 oz. Water/8 lb. Shortening/5 oz.
配制方法:
Mix the dough to full development at 78'F. The first rise is 1.75 hours, the second rise, 45 minutes. Scale and handle in the usual manner. The yield will be 23 lb. If you wish to use unsalted butter with nonfat dry milk solids, replace the "Parlac" with 13 oz. "Breadlac." Reduce the shortening 1 oz. and add 6 oz. unsalted butter.
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