[Sca-cooks] easy bread recipe?

[Radei Drchevich]

French Bread

6T yeast

3 Qts + 1/2 C Water

11 lbs + 4 Oz Flour

3/4 c sugar

1/4 c salt

2/3 c shortening

1/4 c egg whites

2 T water

1:Add yeast to lukewarm water in mixing bowl, stir after 10 minutes.

2:Sift dry ingredients saving 1 qt flour. add dry imgredients with
shortening to yeast mixture.

3:mix 20 minutes at low speed untill dough is smooth  and elastic and
leaves side of bowl.  If after 2 minutes of mixing the dough is still
sticky add enough saved-out flour to form a soft dough.

4:form dough into a smooth ball. place in a greased bowl and turn dough
to grease top.

5:cover and let rise in a warm place <85 degrees> until increased 2-3
times in volume.

6:punch down. Cut into 10 portions <1# 13 oz.>. Cover and let rest on
table top for about 10 minutes.

7: roll each piece of dough into a 12X15 rectangle. Rool up tightly as
for a jellyrool. Seal well> Place on greased sheet pans.

8:let rise in a warm place until 2-2 1/2 times in volume.

9:mix egg whites with water.

10:using scissors, cut a slit in each loaf every 2 1/2 inches. Brush each
loaf with egg white.

11Bake at 400 F for 25 minutes.

Approx 100 servings<more like 50 given what I see as standards for SCA
feasts>.

hope this helps

joy

radei

  ----- Original Message -----
  From: "Lonnie D. Harvel"
  To: "Cooks within the SCA"
  Subject: Re: [Sca-cooks] easy bread recipe?
  Date: Fri, 23 Sep 2005 10:11:14 -0400




  Terry Decker wrote:

  > How big a mixer is available? Does it have a bread hook?

  Hobart stand mixer, don't know if it has a bread hook. (wouldn't
  that be too convenient)

  >
  > What size of containers do you have for the first rise?

  Several extremely large plastic tubs that could be made available
  (cleaned and such)

  >
  > What size is the convection oven?

  It is a "commercial convection oven". I have not seen it.

  >
  > A 10-12 quart Hobart will handle enough dough for 8 one pound
  > loaves. Larger mixers will handle more. If you don't have a
  > mixer then 13 quart stainless steel bowls can be used to prepare
  > 8 one pound loaves. It takes 10 to 30 minutes to prepare dough,
  > depending on technique and recipe.
  >
  > A 13 quart stainless steel bowl will handle the rise for 8 pounds
  > of bread. For your purposes, the first rise will take 2 to 4
  > hours.

  I have such a bowl (I think, need to check)

  >
  > Kneading and shaping will take 20 to 30 minutes per 8 loaf batch.
  >
  > A standard commercial baking sheet will handle 12 to 16 boules.
  > The second rise will take 1 to 2 hours.
  >
  > A standard commercial convection oven will handle up to 3
  > commercial baking sheets (I prefer 2) and take 25 to 35 minutes
  > per batch, not including pre-heat and re-heating times.
  >
  > I calculate a one pound loaf as a single serving for 4 people and
  > the batches I prepare as 8 loaves. From experience, I can say it
  > takes about 5 hours for me to knock out 48 loaves in a commercial
  > kitchen. 8 hours at home.
  >
  > Bear
  >
  OK. So if I get 1-2 folks in there around 10am, we can have the
  bread ready by 6pm, even though we probably aren't as efficient as
  you are. I think I may have to do some creative cheating, given my
  lack of experience at mass baking. Unless, of course, an experience
  baker materializes in my kitchen. (Hey, it happens!)

  So, any suggestion on a recipe? This is what I cam up with so far
  from my cookbooks:

  Oatmeal Bread (1lb loaf)
  3/4 cup water
  1 Tbs oil
  1 1/2 tsp honey
  1 2/3 cups all-purpose flour
  1/3 cup whole wheat flour
  1/3 cup rolled oats
  1 1/2 Tbs powdered milk
  1 tsp salt
  1 1/2 tsp active dry yeast

  This is from a bread machine cookbook, so the instructions are,
  "put all the ingredients in the pan in the order listed" ... "push
  Start." I assume that is not the process for a Hobart mixer and
  convection oven. I assume I mix the dry ingredients, then the
  liquids, then hit the start button on the Hobart. Form a mass, pull
  it out, let it rise till double. Beat it down, divide into loaves,
  place on pan, let rise a second time. Put in convection oven, push
  start. What would be an appropriate temperature for a convection
  oven? Approximate cook time?

  I just love new experiences!

  Aoghann
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