How To Bake Milk Bread No. 1

198 lbs. flour.

2 1/2 lbs. Fleischmann's Yeast.

3 1/2 lbs. sugar.

3 1/2 lbs. salt.

3 1/2 lbs. lard or oil.

9 1/2 lbs. sweetened condensed milk, containing 6% butter fat.

60 quarts water.

Dissolve the yeast in the bulk of the water, and proceed in the usual way in mixing of the dough.

If the dough is made at the proper temperature, which is from 78 to 82 F., according to season of the year and shop conditions, it should be ready in 4 1/2 hours time for the fermentation, and then ready for the bench.

The respective time for this dough to acquire its necessarv proof is as follows:

First rise

2 1/2

hours.

Second rise

3/4

hour.

Third rise

3/4

hour.

To bench

1/2

hour.

Total time..............

4 1/2

hours.

Give short proof before baking, and use moderate amount of steam in oven.

This makes an excellent seller, and is a very popular recipe with many large bakers.

How To Bake Milk Bread No. 2

196 lbs. flour.

2 1/2 lbs. Fleischmann's Yeast.

3 1/2 lbs. salt.

3 1/2 lbs. lard or oil.

2 lbs. malt extract.

6 lbs. sugar.

4 lbs. dry milk powder.

60 quarts water.

First rise

3 1/2

hours.

Second rise

1

hour.

Third rise

3/4

hour.

To bench

3/4

hour.

Total time

5 1/2

hours.

Otherwise, follow same instructions as for recipe for Milk Bread No. 1. This recipe is also very popular.