Quantity Cookery: Menu Planning and Cooking for Large Numbers

Flour |11 to | | | | | 12 qt. | | | | Salt |1/2 c. | | | | Butter substitute |1-1/2 c. | | | | ---------------------+----------+-------+--------+---------+---------- Scald the milk. Soften the yeast in the two cups of lukewarm water. Add the sugar and fat to the scalded milk and then add the two quarts of water. When the milk and water mixture is a little more than lukewarm add the yeast and five quarts of flour. Beat to smooth batter and let rise one hour. Then add the salt and the remainder of the flour. Beat on the machine or knead. Let rise one hour. When the dough is light, cut into small pieces, getting twelve rolls from each pound of dough. With the palm of the hand, roll these pieces into smooth balls and place them in rows to rise. When they have again become light, roll the balls flat, with a rolling pin or stick, brush with melted fat, fold over and put in pans to rise. When they have doubled in size, bake in a hot oven until well browned. The tops may be brushed with melted fat, when they come from the oven. Number of servings 24 dozen Amount in one serving 1-1/3 oz. Calories in one serving______ Cost of one serving______ WHITE BREAD ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Yeast | |1/4 lb.| | | Water, lukewarm |1 pt. | | | | Milk, scalded |2 qt. | | | | Fat |1 c. | | | | Sugar |1 c. | | | | Cold water |2 qt. | | | | Flour |13 to | | | | | 14 qt. | | | | Salt |1/4 c. | | | | ---------------------+----------+-------+--------+---------+---------- Soften the yeast in the pint of water. Scald the milk and add the fat, sugar and cold water. When the liquid is lukewarm, add the yeast and mix to a sponge with a part of the flour. It will require about six quarts. Let rise one hour and add salt and work to