This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
196 lbs. flour.
54 quarts water.
6 lbs. sugar.
2 lbs. malt extract.
4 lbs. oil or other shortening.
3 1/2 lbs. salt.
2 lbs. Fleischmann's Yeast.
2 lbs. milk powder, or 3 lbs. condensed milk (optional).
Sandwich, or Pullman Bread, sometimes also called Restaurant Bread, is best made by holding the dough rather tight. The above formula makes a very rich sandwich loaf. This dough requires more time than ordinary bread, as it carries extra salt. Make dough from 78° to 82° F., according to season of the year.
As they are placed in covered tins, extra precaution must prevail not to overproof them. The proper proof is about one inch from top of pan.
The respective time for straight dough to acquire its necessary proof is:
Sandwich Bread, to be right, should toast very readily, and toast made therefrom should eat short. The grain of the loaf should be very close.
In some bakeries, Sandwich Bread is made from the regular run of straight dough, in some cases even from the Vienna dough. To be right, however, it should be made over a special dough.