This loaf commands a premium price. It is made with lavish quantities of the finest ingredients and makes delicious toast *Invert Syrup Yeast/3.5 oz. Granulated Sugar/20 lb. Water/9 lb. Tartaric Acid Crystals/1/3 oz. "Parlac" Dry Whole Milk/8 oz. Bring the sugar and water to a boil and then add the tartaric acid Flour/12 lb. 8 oz. crystals. Honey/10 oz. Unsalted Butter/1 lb. Salt/5.5 oz. Water/7 lb. 8 oz. Invert Syrup*/10 oz.
配制方法:
Mix in an upright mixer 2 minutes at low speed, 6 minutes at medium speed. The temperature is 78'F. The first rise is 2.5 hours and the second rise, 1 hour. Use 5.5 cu. in. pan volume for each ounce of dough. The loaf need not be rounded. Flatten the dough as scaled. When scaling is complete, mold the loaves by hand, expelling as much gas as possible and molding tight with a smooth skin. Proof only until the rounded center extends over the tops of the pans. Bake at 400'F. to golden brown. Cool at room temperature at least 2 hours or until the loaf reaches 90'F. This safeguards against mold and holds the delicious crispness of the crust. There is a class in every community to which this bread is very appealing and which will have no other. An unbleached short patent spring wheat flour should be used.
地址：山东省烟台市开发区南昌大街48号
