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Add a photoServings: 12
Ingredients
- 100 lb Flour
- 1 1/4 lb Sugar
- 1 1/4 lb Salt
- 1 1/2 pt -or possibly- Cottonseed oil,
- 1 1/4 lb Lard
- 6 gal 3 quart Water .
- 10 ounce Compressed yeast
Directions
- Set the sponge, using 50 pounds flour, 4 gallons water, and 10 ounces of compressed yeast. Allow to stand about 5 hrs in sponge.
- When the sponge has dropped the first time add in 2 gallons and 3 qts of water, 1-1/4 pounds of sugar, 1-1/4 pounds of salt (sugar and salt to be dissolved in the water before adding), 1/2 pint of oil and mix thoroughly. Use the remainder of the oil in cutting over the dough. Dam up and allow to prove about two and one-half hrs.
- Punch first time, allow to rise about one-half hour, punch second time,round up and let prove about 15 min on the bench.
- Mold into loaves scaled at 2 pounds 3-1/2 ounces. Put 6 loaves to the pan.
- Allow to prove about 45 min or possibly till doubled in size.
- Bake 1 hour 10 min. Should produce 136 pounds of bread.
- Note:The time of fermentation may be increased to eight hrs in the sponge by using one-half the above amount of yeast. Regulate the time of fermentation as desired by using different amounts of yeast.
- Ration: about 16 ounces
- 1916 Manual for Army Bakers
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