xt7vq814rb41 https://exploreuk.uky.edu/dips/xt7vq814rb41/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Breads and Sweet Doughs (Batters, Fillings, Glazes, Syrups, Toppings and Washes), 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Breads and Sweet Doughs (Batters, Fillings, Glazes, Syrups, Toppings and Washes), 1986 1986 1986 2022 true xt7vq814rb41 section xt7vq814rb41 D. BREADS AND SWEET DOUGHS
(BATTERS, FILLINGS, GLAZES,
SYRUPS, TOPPINGS, AND WASHES)

 

 D. BREADS AND SWEET DOUGHS No. 0(1)

 

Formulas Based on 100 Percent
Flour, Yeast Bread ..........
Good Quality Bread Products
and Rolls, Characteristics of
Hot Roll Make—Up; Guide for
Poor Quality Bread Products
and Rolls, Causes of . . .1 .....
Preparation of Yeast Doughs,
Guidelines for ..............
Recipe Conversion ............
Retarded Sweet Dough
Methods ....................
Sweet Dough Make—Up, Guide
for
Batters
Frying ......................
Tempura ...................
for Vegetables ............

CH—3

Card
No.

D—G—3

D—G—4
D—G—S

D—G—5

D—G—2
D—G—l

D—G—8

D—51
D—52
D—52—l

 

Biscuits
Baking Power ...............
Biscuit Mix

Breads
Banana .....................
Corn .......................
Jalapeno .................

Jalapeno ...............
French
Irish Soda ..................
Pumpkin ................... D—ll
Raisin ...................... D—5
Raisin and Molasses

(Short—Time Formula) D—9—l
Rye ........................ D—B

(OVER)

 

 D. BREADS AND SWEET DOUGHS No. 0(1)

 

Breads—Continued

Sticks (Roll Mix)
Caraway Seed ............
Garlic ....................
Poppy Seed ...............
Sesame Seed .............

Texas Toast

Toasted Garlic ..............

Toasted Parmesan ..........

Short—Time Formula
Whole Wheat ...............
Short—Time Formula
Buns
Hot Cross ...................
Cakes, Coffee
Crumb (Snickerdoodle) ......
Cake Mix .................

D—39—l
D—39—2
D—39—3
D—39—4
D—7—2
D—7
D—7—l

D—lO

D—26

D—12
D—12—l

 

Card
No.

Cakes, Coffee—Continued
Quick (Biscuit Mix) .......... D—37
Apple .................... D—37—l
Apricot ................... D—37—2
Cherry ................... D—37—3
Cherry—Nut ...............
Cranberry ................
French
Orange—Coconut ..........
Small
Streusel ....................
Swedish Tea Rings .........
Twist .......................
Croutons
Garlic ......................
Parmesan

(CONTINUED)

 

 D. BREADS AND SWEET DOUGHS No. 0(2)

 

Doughnuts Dumplings—Continued
Beignets (New Orleans Parsley .....................
Doughnuts) ............... D—lS—l Steamed, Oven .............
Cake ....................... D—18 Steamed, Cooker Method . . . .
Doughnut Mix ............ D—l8—2 Fillings
Chocolate D—18—3 Apple
Cinnamon Sugar ............ D—l8—4 Canned

Crullers .................... D—l8—5 Dehydrated Pie Filling . . . .
Raised D—19—4 Dehydrated Compressed
D—18—7 Pie Filling ..............
Coconut .................. D—18—6 Prepared Pie Filling .......
Nut ....................... D—18—8 Cherry
Longjohns .................. D—19—3 Cornstarch
Raised D-19 Prepared Pie Filling .......
Sweet Dough Mix ......... D—19—2 Pregelatinized Starch .....
Sugar Coated ............... D—18—l Cinnamon Honey ...........
Dumplings ................... D—ZO with Cornmeal ............
Biscuit Mix

 

CH—3

 

 D. BREADS AND SWEET DOUGHS No. 0(2)

 

Card
No.

Fillings—Continued
Cinnamon Sugar ............ D—42
Nut ....................... D—42—3
Raisin .................... D—42—4
Nut .........................
French Toast
Cinnamon ..................
Dehydrated Egg Mix ........
English Muffin ..............
Thick Slice
French Toast Puff .............
Cinnamon ..................
Sugared ....................
Fritters, Apple ................
Glazes
Almond

 

Card
No.

Glazes—Continued
Maple ...................... D—46—4
Orange ..................... D—46—5
Pineapple Syrup Glaze ...... D—45
Rum ........................ D—46—6
Syrup ...................... D—45~1
Vanilla ..................... D—46
Hush Puppies ................. D— 1 4—2
Corn Bread Mix ............. D—15—2
Muffins ....................... D—29
Apple ...................... D—29—4
Banana ..................... D—29~ 1 0
Blueberry ................... D—29—l
Bran D—28
Raisin .................... D—28—l
Shredded ................. D—28—2
Cake (Cake Mix) ............ D—38
Blueberry ................. D—38—1

(CONTINUED)

 

 D. BREADS AND‘SWEET DOUGHS No. 0(3)

 

Muffins—Continued
Cake (Cake Mix)——Continued
Filled
Sugar—Topped ............
Cinnamon Crumb ...........
Corn .......................

Cranberry ..................
Date
English .....................
Cinnamon Raisin ......... D~21—l
Prepared ................. D—2 1—2
Filled D—29—2
Nut ......................... D—29—8
Raisin ...................... D~—29—9
Sugar—Topped .............. D—29—3
Muffins (Muffin Mix)
Blueberry ................. D—3 1—1

CH—3

 

Card

Muffins (Muffin Mix)———
Continued

Plain .....................
Sugar—Topped ............
Pancakes .....................
Apple ......................
Blueberry ...................
Peach ..... ' .................
Pineapple ..................
Pancakes (Pancake Mix) .......
Buckwheat
Buttermilk ..................
Rolls
Brown and Serve ............
Short—Time Formula
Cloverleaf or Twin ..........
Dinner

 

 D. BREADS AND SWEET DOUGHS No. 0(3)

 

Rolls—Continued
Frankfurter (Finger) .........
Hamburger or Sandwich . . . .

Hot .........................
Boll Mix ..................
Short—Time Formula

Onion ......................
Roll Mix ..................

Pan or Cluster ..............

Parker House ...............

Poppy Seed or Sesame Seed .

Submarine (Hoagie,

Torpedo) ..................
Roll Mix ..................

Whole Wheat (Short—Time

Formula) .................

 

Sweet Doughs
Danish Dough, Frozen

Bear Claws ............... D—Gl—l

Danish Diamonds ......... D—61
Danish Pastry .............. D—l7

Sweet Dough Mix ......... D—l7—l
Sweet Dough ............... D—36

Sweet Dough Mix ......... D—36—l

Sweet Rolls
Bear Claws ................. D—G—7—ll
Bowknots, Chain Twists,

Figure Eights, and "S"

Shapes ...................
Butterfly ....................
Butterhorns .................
Cinnamon ..................

Honey, Nut, or Raisin .....
Crescents

(CONTINUED)

 

 D. BREADS AND SWEET DOUGHS No. 0(4)

 

Sweet Rolls—Continued
Glazed .....................
Kolaches

Sweet Dough Mix .........
Pecan ......................
Plain Twists ................
Praline .....................
Snails ......................
Sugar ......................

Syrups
Brown Sugar ................
Honey ......................
Maple ......................

Toppings
Orange—Coconut ............
Pecan ......................
Praline .....................
Raisin ......................

CH—3

Card
No.

D—G—7—l
D—27
D—27—1
D—G—7—5
D—G—7—l4
D—G—7—2
D—G—7—12
D—G—7—6

D—50
D—50—1
D—50—2

D—48

D—49—1
D—49—2
D-49—3

 

Toppings—Continued
Streusel .................... D—49
Waffles .................. . ..... D—25—8
Frozen (Brown and Serve) . . . D—25—9
Pancake Mix ............. a. . . D—25—10
Washes
Butter
Cornstarch

Egg White ..................
Other
Chinese Egg Rolls .......... D—l3
Fried ..................... D—13—l
Lumpia Egg Rolls D—13—2
Fried ..................... D—13—3

 

 BAKING POWDER BISCUITS D. BREADS AND SWEET DOUGHS No. 1(1)
9' i \ .V W, ' _ ~

1‘ \
, 'J

 

 . D. BREADS AND SWEET DOUGHS No. 1 (2)
BAKING POWDER BISCUITS

 

YIELD: 100 Portions (4 Pans) EACH PORTION: 2 Biscuits

 

PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 450°F. Oven

 

PER—
CENT INGREDIENTS WEIGHTS MEASURES METHOD

 

50.66 Flour, wheat, 12 lb . . . . 3 gal . . . . . Sift together flour, milk, baking
general powder, and salt into mixer bowl.

purpose, sifted
3.43 Milk, nonfat, dry 13 oz . . . . 27/8 cups .
2.64 Baking powder . 10 oz . . . . 11/2 cups .
1.06 Salt ........... 4 oz ..... 6 tbsp . . .

 

 

10.55 Shortening ..... 2 lb 8 oz. 5% cups. . Blend shortening at low speed
into dry ingredients until mixture

resembles coarse cornmeal.

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

 

 

Water .........

 

71b802.

23 lb 11

OZ

 

3%qt...

 

 

. Add water; mix at low speed only

enough to form a soft dough.

. Place dough on lightly floured

board. Knead lightly, approxi-
mately 1 minute or until dough is
smooth.

. Roll or pat out to a uniform

thickness of 1/2 inch.

. Cut with 21/2—inch floured biscuit

cutter. Place biscuits on pans in
rows 6 by 9.

. Bake 15 minutes or until lightly

browned.

 

(CONTINUED)

 

 

 D. BREADS AND SWEET DOUGHS No. 1(3)
BAKING POWDER BISCUITS

NOTE: For browner tops: In Step 1, add 8 oz (1 cup) granulated sugar to dry ingredients. .

VARIATIONS

. BAKING POWDER BISCUITS (BISCUIT MIX): Omit all ingredients. Substitute 16 lb or 31/2—No.
10 on Biscuit Mix. Prepare according to instructions on container.

. BUTTERSCOTCH PINWHEEL BISCUITS: Follow Steps 1 through 4. Omit Steps 5 through 7.
Divide dough into 8 pieces. Roll each piece into a rectangular shape 20 inches long and 9
inches wide. Brush dough with 1 lb (2 cups) melted butter or margarine. Combine 4 lb (2% qt)
brown sugar and 1 lb 8 oz (ll/2 qt) chopped, unsalted nuts. Sprinkle evenly on top of dough. Boll
dough as for I elly Roll (See Fig. 21, Recipe No. G—l8). Cut into slices 1% inch thick. Place on
lightly greased sheet pans. Bake at 425°F. about 15 to 20 minutes or until lightly browned.

. CHEESE BISCUITS: In Step 1, add 2 lb (2 qt) grated Cheddar cheese to sifted dry ingredients.
Follow Steps 2 through 7.

(OVER)

 

 4. CINNAMON PINWHEEL BISCUITS: Follow Steps 1 through 4. Omit Steps 5 through 7. Divide
dough into 8 pieces. Roll each piece into a rectangular shape 20 inches long and 9 inches wide.
Brush dough with 1 lb (2 cups) melted butter or margarine. Combine 3 lb (6% cups) granulated
sugar and 4 oz (1 cup) ground cinnamon. Sprinkle evenly on top of dough. Sprinkle 3 lb (2%
qt) washed, drained raisins on top of sugar and cinnamon mixture. Roll as for Jelly Roll (See
Figure 21, Recipe No. (3—18). Cut into slices 3/1 inch thick. Place on lightly greased sheet pans.
Bake at 425°F. about 15 to 20 minutes or until lightly browned.

. DROP BISCUITS: Follow Steps 1 and 2.—In Step 3, increase water to 9 lb 8 oz (4% qt). Omit Steps
4 through 6. Drop dough by heaping tablespoons on greased sheet pans, approximately 1 inch
apart. Follow Step 7.

 

 APPLE FILLING
(Canned Apples)

D. BREADS AND SWEET DOUGHS No. 3

 

YIELD: 31/2 Quarts

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Apples, canned,
sliced, undrained .

6 lb 12 oz

3 qt
(l—No.
10 cn)

. Chop apples into 1/2 inch pieces.

 

Cinnamon, ground . .

Flour, wheat.
general purpose.
sifted

Mace, ground ......

Sugar, granulated . .

 

 

llb802.

 

ltbsp
I/2cup

1 tsp
31/2 cups . .

 

 

.Mix together cinnamon,

mace and sugar.

. Add to apples; mix well.

flour,

 

 

NOTE: 1. This filling may be used in a variety of sweet dough products. See Recipe No. D—G—7,
Guide for Sweet Dough Make-up.
2. Use about 2 tbsp (l-No. 30 scoop) apple pie filling for each pastry.

 

 VARIATIONS

1. APPLE FILLING (PIE FILLING, PREPARED, APPLE): Omit Steps 1 through 3. Use 7 lb (l-No. 10
on) canned, prepared apple pie filling.

2. APPLE FILLING (PIE FILLING, DEHYDRATED, PREPARED, APPLE): Omit Steps 1 through 3.
Use 1 lb 12 oz (l/z-No. 10 on) canned, dehydrated apple pie filling mix. Break apples into 1 inch
pieces. Prepare according to directions on container.

3. APPLE FILLING (PIE FILLING, DEHYDRATED, PREPARED, APPLE, COMPRESSED): Omit
Steps 1 through 3. Use 2 lb 8 oz (12/3-No. 21/2 cn) canned, dehydrated, compressed apple pie
filling mix. Prepare according to directions on container.

 

 D. BBEADS AND SWEET DOUGHS No. 4
FRENCH BREAD

 

YIELD: 100 Portions (12 Loaves) (4 Pans) EACH PORTION: 2 Slices

 

 

PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 425°F. Oven

PER—
CENT INGREDIENTS WEIGHTS MEASURES METHOD

 

.64 Yeast, active, dry 11/2 oz . .. 4% tbsp . Sprinkle yeast over water. DO
5.07 Water, warm 12 oz . . . . 11/2 cups . NOT USE TEMPERATURES
(105°F. to ABOVE llO°F. Mix well. Let
llO°F.) stand 5 minutes; stir. Set aside for
use in Step 3.

 

Water, cold . . . . . Place water, sugar, salt, and flour
Sugar, in mixer bowl.
granulated . Using dough hook, mix at low
Salt ........... speed 1 minute or until all flour
Flour, wheat, mixture is incorporated into
bread, sifted liquid; add yeast solution; mix at
medium speed 5 minutes.

 

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Shortening ..... 3 oz ..... 6 tbsp . . . 4. Add shortening; continue mixing

at medium speed for 3 minutes.

14 lb Dough temperature should be
121/2 oz 78°F. to 82°F.

 

 

 

 

 

 

METHOD FOR HANDLING MIXED DOUGH

. FERMENT: Set in warm place (80°F.) 2% hours or until double in bulk.

. PUNCH: Fold sides into center and turn completely over. Let rest 15 minutes.

. MAKE UP: Scale into 12—19 oz pieces; shape each piece into a smooth ball; let rest 10 minutes.
Form each piece into a rope, 1% inches in diameter and 18 inches long. Place 3 loaves on each
cornmeal dusted pan (use 1/8 cup cornmeal per pan).

. PROOF: At 90°F. to 100°F. for 50 to 60 minutes or until double in size.

. Brush top of each loaf with Cornstarch Wash (Recipe No. D—54) or Egg White Wash (Recipe
No. D—56). Cut 6 diagonal slashes, M; inch deep, on top of each loaf.

10. BAKE: 30 minutes or until done.
1 1. When cool, cut 17 slices (1 inch thick) per loaf.

 

 

 

NOTE: In Step 9, the slashes should be made very quickly with a very sharp, razor—thin knife just
before placing in the oven.

 

 D. BREADS AND SWEET DOUGHS No. 4(1)
FRENCH BREAD

YIELD: 100 Portions (12 Loaves) (4 Pans) EACH PORTION: 2 Slices

 

 

PAN SIZE: 18 by 26-inch Sheet Pan TEMPERATURE: 425°F. Oven

 

PER-
CENT INGREDIENTS ~ WEIGHTS MEASURES METHOD

 

.64 Yeast, active, 11/2 oz 42/3 tbsp . Sprinkle yeast over
dry water. DO NOT USE
Water,warm 1202.... 11/2cups.... TEMPERATURES
(105°F. to ABOVE 110°F. Mix well.
110°F.) Let stand 5 minutes;
stir. Set aside for use in
Step 3.

 

Water, cold 4 lb 6 oz . 83/4 cups . Place water, sugar,
Sugar, 6 tbsp ...... salt, and flour in mixer

granulated bowl.

 

 

 

 

 

 

 

 

(OVER)

 

 D. BREADS AND SWEET DOUGHS No. 4(1)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Salt .......... 42/3 tbsp 3. Using dough hook, mix
Flour, wheat 21/4 gal ..... at low speed 1 minute or

bread, sifted until all flour mixture is
incorporated into liquid;
add yeast solution; mix
at medium speed 5 min-
utes.

 

Shortening ... . Add shortening; con-
tinue mixing at medium
speed 3 minutes. Dough
temperature should be
78°F. to 82°F.

 

 

 

 

 

 

 

 

(CONTINUED)

 

 D. BREADS AND SWEET DOUGHS No. 4(2)
FRENCH BREAD

METHOD FOR HANDLING MIXED DOUGH

. FERMENT: Set in warm place (80°F.) 21/4 hours or until double in bulk.
. PUNCH: Fold sides into center and turn completely over. Let rest 15 minutes.
. MAKE UP: Scale into 12-19 oz pieces; shape each piece into a smooth ball; let rest 10
minutes. Form each piece into a rope, 11/4 inches in diameter and 18 inches long. Place
3 loaves on each cornmeal dusted pan (use 1/2 cup cornmeal (1/8 cup cornmeal per pan)).
8. PROOF: At 90°F. to 100°F. for 50 to 60 minutes or until double in size.
9. Brush top of each loaf with Cornstarch Wash (Recipe No. D—54) or Egg White Wash (Recipe
No. D~55—1). Cut 6 diagonal slashes, 1/4 inch deep, on top of each loaf.
10. BAKE: 30 minutes or until done.
11. When cool, cut 17 slices (1 inch thick) per loaf.

 

 

 

 

NOTE: In Step 9, slashes should be made very quickly with a very sharp, razor-thin knife just
before placing in oven.

 

 D. BREADS AND SWEET DOUGHS No. 5(1)
RAISIN BREAD

 

YIELD: 100 Portions (8 Loaves) EACH PORTION: 2 Slices

 

PAN SIZE: 11 by 5 by 31/2—inch Bread Pan TEMPERATURE: 425°F. Oven

 

PER—
CENT INGREDIENTS WEIGHTS MEASURES METHOD

 

.91 Yeast, active, dry 2% oz . . . 6% tbsp 1. Sprinkle yeast over water. DO
7.30 Water, warm 1 lb 2 oz. 2% cups . NOT USE TEMPERATURES
(105°F. to ‘ ABOVE 110°F. Mix well. Let

1 10°F.) stand 5 minutes; stir. Set aside for
use in Step 4.

 

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Water, cold . . . .
SugaL
granulated
Salt ...........
Milk, nonfat, dry
Cinnamon,
ground
Lemon flavoring

31b .....

602 .....

21/202...
61/2oz...
1/2oz....

1/202....

11/2qt...
3Alcup...

3% tbsp
11/3 cups
2 tbsp . . .

ltbsp...

2. Place water, sugar, salt, milk,
cinnamon, and lemon flavoring
in mixer bowl. Mix at low speed
just enough to blend.

 

 

 

Flour, Wheat,
bread, sifted

 

61b 12 oz

 

6%qt...

 

 

. Add flour. Using dough hook,
mix at low speed 1 minute or
until all flour is incorporated into
liquid.

. Add yeast solution; mix at low
speed 1 minute.

 

 

(CONTINUED)

 

 RAISIN BREAD

D. BREADS AND SWEET DOUGHS No. 5(2)

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

 

 

Shortening .....
Raisins, washed,
drained

 

61/2oz...
31b .....

15 lb 6%

OZ

 

7/acup...
2%qt...

 

5. Add shortening; mix at low

speed 1 minute. Continue mixing

at medium speed 10 to 15

minutes or until dough is smooth

and elastic. Dough temperature
should be 78°F. to 82°F.

. Add raisins. Mix at low speed 1

minute and at medium speed 1
minute.

 

 

 

(OVER)

 

  

METHOD FOR HANDLING MIXED DOUGH

. FERMENT: Set in a warm place (80°F.) 2 hours or until double in bulk.
. PUNCH: Fold sides into center and turn dough completely over. Let rest 20 minutes.
. MAKE UP: Scale into 8-28 oz pieces; shape each piece into a smooth ball; let rest 10 minutes.
Mold each piece into a loaf; place each loat into lightly greased bread pan.
. PROOF. At 90°F. to 100°F. for 50 to 60 minutes or until double in size.
1 l. BAKE. 25 to 30 minutes or until done.
12. Brush top of each loaf with hot Syrup Glaze (Recipe No. D—45— 2). Sprinkle 1 tbsp of granulated
sugar over each loaf.
13. When cool, slice 25 slices (about l/2—inch thick) per loaf.

 

 

 

NOTE: In Step 9, when using 97/8 by 4%, by 23A—inch bread pans, scale into 10—23 oz pieces. In
Step 13, slice 20 slices (about 1/2—inch thick) per loaf.

 

 D. BREADS AND SWEET DOUGHS No. 6(1)
RYE BREAD

 

YIELD: 100 Portions (12 Loaves) (3 Pans) EACH PORTION: 2 Slices

 

PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 450°F. Oven

 

PER—
CENT INGREDIENTS WEIGHTS MEASURES METHOD

 

.82 Yeast, active, dry 2 oz ..... 6 tbsp . .. . Sprinkle yeast over water. DO
5.76 Water, warm 14 oz . . . . 1%, cups . NOT USE TEMPERATURES
(105°F. to ABOVE 110°F. Mix well. Let

110°F.) stand 5 minutes; stir. Set aside for
use in Step 3.

 

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

 

 

Water, cold . . . .
SugaL
granulated
Salt ...........
Caraway seed,
whole
Shortening .....
Flour, rye, sifted
Flour, Wheat,
bread, sifted

 

41b8oz.
302 .....

3%02...
1%02...

3%02...
21b1202
61b4oz.

15 1b 3%

OZ

 

21/4qt...
6tbsp...

5% tbsp
%, cup .

1/2cup...
2%qt...
6%qt...

. Place water, sugar, salt, caraway

. Using dough hook, mix at low

 

 

seed, shortening, and flours in
mixer bowl.

speed 1 minute or until all flour
mixture is incorporated into
liquid; add yeast solution;
continue mixing at low speed 8 to
10 minutes or until dough is
smooth. Avoid overmixing.
Dough temperature should be
74°F. to 76°F.

 

 

(CONTINUED)

 

 D. BREADS AND SWEET DOUGHS No. 6(2)
RYE BREAD

 

METHOD FOR HANDLING MIXED DOUGH

. FERMENT: Set in warm place (80°F.) for 11/2 hours or until double in bulk.
. PUNCH: Fold sides into center and turn dough completely over. Let rest 30 minutes.
. MAKE UP: Scale into 12—1 8 oz pieces; shape each piece into a smooth ball; let rest 10 minutes.
Mold each piece into an oblong loaf about 8 inches long.
. Place 4 loaves on each cornmeal—dusted pan (use 1/8 cup per pan).
. PROOF: At 90°F. ‘to 100°F. for 50 to 60 minutes or until double in size.
. Brush top of each loaf with Cornstarch Wash (Recipe No. D—54) or Egg Wash (Recipe No.
D—55). Cut 6 diagonal slashes, 111—inch deep, on top of each loaf.
10. BAKE: 25 to 30 minutes or until done.
11. When cool, slice 16 slices (about 1/2—inch thick) per loaf.

 

 

 

NOTE: In Step 9, the slashes should be made very quickly with a very sharp, razor-thin
knife just before placing in oven.

 

 D. BREADS AND SWEET DOUGHS No. 7
TOASTED GARLIC BREAD

 

YIELD: 100 Portions (6 pans) EACH PORTION: 2 Slices

 

PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 400°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Butter or margarine, 3 lb 4 oz 61/2 cups . . Place butter or margarine in
softened mixer bowl. Whip at medium
Garlic, dehydrated . 1 tbsp . . . speed until creamy. Add garlic;

blend thoroughly.

 

Bread, French, l3 loaves . Slice each loaf in half length-
unsliced wise. Place 5 half loaves on each
pan. Spread each half loaf With
about 2 oz (1/2 cup) garlic-butter
mixture.

. Heat 10 to 15 minutes or until
edges are toasted to a golden
brown. Cut each half loaf into 8
slices.

. Serve hot.

 

 

 

 

 

 

 

(OVER)

 

 D. BREADS AND SWEET DOUGHS No. 7
NOTE: 1. In Step 1, 4 tbsp (12 cloves) dry garlic may be used. Mince and sauté garlic 5 minutes.
Add to whipped butter. Follow Steps 2 through 4.
2. In Step 2, 100 hard rolls may be split and used. EACH PORTION: 2 Split Rolls.
3. If not served immediately, hold under infra-lights or in roll warmer.

VARIATIONS

. TOASTED PARMESAN BREAD: In Step 1, omit garlic. Add 1 lb (1 qt) grated Parmesan cheese
to butter or margarine. Mix thoroughly. Follow Steps 2 through 4.
. TEXAS TOAST: Omit Steps 1 through 4. Use 13 lb unsliced French bread. Diagonally cut each

loaf into 8 even slices. Lightly brown slices on each side on greased 375°F. griddle, or in
400°F. oven. Serve hot. EACH PORTION: 1 Slice.

 

 l. Glazed Rolls
Follow Steps 1 through 5 of basic recipe (Recipe
No. D—36).
Roll each 4 lb 12 oz piece of dough into a long rope
of uniform diameter.
Slice into 50 pieces, weighing 11/2 oz each.
Shape pieces into balls by rolling with a circular
motion.
Place on greased sheet pans in rows 6 by 9.
Proof at 90°F. to 100°F. until double in size.
Bake 15 to 20 minutes in 375°F. oven.
Prepare Pineapple Syrup Glaze (Recipe No. D—45);
glaze baked rolls while warm. EACH PORTION:
2 Rolls.

 

D—G. BREADS AND SWEET DOUGHS No. 7(1)

GUIDE FOR SWEET DOUGH MAKE-UP
Sweet Roll (Round) Varieties

2. Praline Rolls

. Follow Steps 1 through 5 of basic recipe (Recipe

No. D—36).

. Roll each 4 lb 12 oz piece of dough into a long rope

of uniform diameter.

. Slice into 50 pieces, weighing 11/2 oz each.
. Shape pieces into balls by rolling with a circular

motion.

. Prepare 31/2 qt Praline Topping (Recipe No. D—49—

2).

. Use 2 sheet pans: spread 13/4 qt praline mixture in

each pan.

. Place balls on praline mixture in rows 8 by 12.

. Brush rolls with Butter Wash (Recipe No. D—53-1).
. Proof at 90°F. to 100°F. until double in size.

. Bake 30 to 35 minutes in 375°F. oven.

. Invert pans as soon as removed from oven; bottom

of roll becomes the top. EACH PORTION: 2 Rolls.

 

 l.

2.

D—G. BREADS AND SWEET DOUGHS No. 7(1)

Cinnamon Roll Varieties

3. Cinnamon Rolls
Follow Steps 1 through 5 of basic recipe (Recipe
No. D—36).
Roll out each 4 lb 12 oz piece of dough into a rectan-
gular sheet, about 14 inches wide, 40 inches long,
and 1/4 inch thick.

. Brush each sheet of dough with 4 oz (1/2 cup) melted

butter or margarine:

(a) Cinnamon Rolls
Prepare Cinnamon Sugar Filling (Recipe No.
D—42). Sprinkle 11/2 cups cinnamon sugar mix-
ture over each sheet of dough.

(b) Cinnamon Honey Rolls
Omit butter or margarine in Step 3. Prepare
Cinnamon Honey Filling (Recipe No. D—42—l) or
Cinnamon Honey Filling with Cornmeal
(Recipe No. D—42—2). Brush each sheet of dough
with 2/3 cup honey mixture. Sprinkle 11/2 cups
Cinnamon sugar mixture or 2 cups cinnamon
cornmeal mixture over each sheet of dough.

 

(C)

Cinnamon Nut Rolls
Prepare Cinnamon Sugar Nut Filling (Recipe
No. D—42—3). Sprinkle 11/2 cups cinnamon sugar
mixture and 2 cups chopped, unsalted nuts
over each sheet of dough.
Cinnamon Raisin Rolls

Prepare Cinnamon Sugar Rasin Filling (Recipe
No. D—42—4) or Raisin Topping (Recipe No.
D—49—3). Sprinkle 11/2 cups cinnamon sugar
and 21/4 cups raisins or 3 cups raisin topping
over each sheet of dough.

(CONTINUED)

 

 D—G. BREADS

GUIDE FOR SWEET DOUGH MAKE-UP
Cinnamon Roll Varieties—Continued

. Roll each piece tightly to make a long slender roll.
Seal edges by pressing firmly. Elongate the roll to
a 40 inch length by rolling it back and forth on the
work table (See Figure 7).

. Slice each roll into 54 pieces, about 1 inch wide,
using dough cutter (See Figure 7).

. Place cut-side down on greased sheet pans in rows
6 by 9, (See Figure 7).

. Proof at 90°F. to 100°F. until double in size.

. Bake 15 to 20 minutes in 375°F. oven.

. Cool. Glaze, if desired, with Vanilla Glaze or other
glaze variations (Recipe No. D—46). EACH
PORTION: 2 Rolls.

 

AND SWEET DOUGHS No. 7(2)

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l '\ M] ‘ M
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Figure 7

 

 D— G. BREADS AND SWEET DOUGHS No. 7(2)

Cinnamon Roll Varieties—Continued

4. Butterfly Rolls

. Follow Steps 1 through 5 of basic recipe (Recipe
No. D—36).

. Roll out each 4 lb 12 oz piece of dough into a
rectangular sheet, about 14 inches Wide, 40
inches long, and 1/4 inch thick.

. Brush each sheet of dough with 4 oz (1/2 cup)
melted butter or margarine.

. Roll each piece tightly to make a long slender
roll. Seal edges by pressing firmly. Elongate the
roll to a 40 inch length by rolling it back and forth
on the work table.

. Slice each roll into 25 pieces about 11/2 inches
wide.

. Press each piece firmly in the center parallel to
the cut side of the roll with the back of a knife or
a small rolling pin (See Figure 8).

. Place on greased sheet pans in rows 4 by 6. Brush
with Egg Wash (Recipe No. D— 55).

. Proof at 90°F. to 100°F. until double in size.

. Bake 15 to 20 minutes in 375°F. oven.

 

10. Cool. Glaze, if desired, with Vanilla Glaze or
other glaze variations (Recipe No. D—46). EACH
PORTION: 1 Roll.

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Figure 8

(CONTINUED)

 

 D—G. BREADS AND SWEET DOUGHS No. 7(3)

GUIDE FOR SWEET DOUGH MAKE-UP
Cinnamon Roll Varieties—Continued

5. Pecan Rolls 10. Bake 15 to 20 minutes in 375°F. oven.

. Follow Steps 1 through 5 of basic recipe (Recipe ll. Invert pans as soon as removed from oven; bottom
No. D~36). of roll becomes the top. EACH PORTION: 2 Rolls.

. Roll out each 4 lb 12 oz piece of dough into a
rectangular sheet, about 14 inches Wide, 40
inches long, and 1/4 inch thick.

. Brush each sheet of dough with 4 oz (1/2 cup)
melted butter or margarine.

. Roll each piece tightly to make a long slender
roll. Seal edges by pressing firmly. Elongate the
roll to a 40 inch length by rolling it back and forth
on the work table.

. Slice each roll into 54 pieces, about 1 inch wide,
using dough cutter (See Figure 9).

. Prepare Pecan Topping (Recipe No. D—49—l).

. Use 4 sheet pans; spread 3 cups topping in each
pan.

. Place rolls on topping cut-side down in rolls 6 by
9.

. Proof at 90°F. to 100°F. until double in size.

 

Figure 9

CH—3

 

 D—G. BREADS AND SWEET DOUGHS No. 7(3)

Cinnamon Roll Varieties—Continued

6. Sugar Rolls

. Follow Steps 1 through 5 of basic recipe (Recipe
No. D—36).

. Roll out each 4 lb 12 oz piece of dough into a
rectangular sheet, about 14 inches wide, 40
inches long, and 1/4 inch thick.

. Brush each sheet of dough with 4 oz (1/2 cup)
melted butter or margarine.

. Roll each piece tightly to make a long slender
roll. Seal edges by pressing firmly. Elongate the
roll to a 40 inch length by rolling it back and forth
on the work table.

. Slice each roll into 54 pieces, about 1 inch wide,
using dough cutter (See Figure 10).

. Press cut side of each slice in granulated sugar,
1 lb (21/4 cups), so that surface is well coated with
sugar (See Figure 10).

. Place sugar- side up on greased sheet pans in
rows 6 by 9 (See Figure 10).

. Proof at 90°F to 100°F until double in size.

. Bake 15 to 20 minutes in 375°F. oven.

10. Cool. Glaze, if desired, with Vanilla Glaze or

other glaze variations (Recipe No. D—46). EACH
PORTION: 2 Rolls.

 

 

Figure 10

(CONTINUED)

 

 D—G. BREADS AND SWEET DOUGHS No. 7(4)

GUIDE FOR SWEET DOUGH MAKE-UP
Coffee Cake Varieties

7. Streusel Coffee Cake

(4 Sheet Pans)
. Follow Steps 1 through 5 of basic recipe (Recipe
No. D—36).
. Roll out each 4 lb 12 oz piece of dough into a rectan-
gular sheet, about 16 inches wide and 25 inches
long; fit into greased sheet pan, pressing it against
sides.
. Dock dough with fork or docker, if available.
. Brush dough in each pan with Egg Wash (Recipe
No. De55). Prepare Streusel Topping (Recipe No.
D—49); sprinkle 11/4 qt topping over dough in each
pan.
. Allow dough to proof for 20 to 35 minutes.
. Bake 30 to 35 minutes in a 375°F. oven.
. Prepare Vanilla Glaze (Recipe No. D—46); drizzle
about 1 cup over each cake While hot.
. Cut 6 by 9. EACH PORTION: 2 Pieces.

 

8. Small Coffee Cake (24 Cakes)

. Follow Steps 1 through 5 of basic recipe (Recipe

No. D—36), except divide dough into 8-2 1b 6 oz
pieces.

. Roll out each piece of dough into a rectangular

sheet, about 12 inches Wide, 30 inches long, and 1/4
inch thick.

. Melt 1 lb (2 cups) butter or margarine; brush each

sheet of dough with 2 oz (1/4 cup). Prepare Cinna-
mon Sugar Filling (Recipe No. D—42); sprinkle 3/4
cup over each sheet of dough. Use 2 lb (11/2 qt)
raisins; sprinkle 4 oz (3/4 cup) over filling on each
sheet of dough.

. Roll each piece tightly to make a long slender roll.

Seal edges by pressing firmly.

. Cut rolls into 3-10 inch pieces (See Figure 11),

weighing about 13 oz each. Seal ends by pressing
firmly.

 

 D—G. BREADS AND SWEET DOUGHS N0. 7(4)
Coffee Cake Varieties—Continued

. Place coffee cakes on greased sheet pans.

. Make a deep 6 inch slit down center of each piece,
about one-half through folds of dough (See Figure
11). (DO NOT CUT COMPLETELY THROUGH ALL
LAYERS). Open to expose the filling.

. Brush with Egg Wash (Recipe No. D—55).

. Proof at 90°F. to 100°F. until double in size.

. Bake 25 to 30 minutes in 375°F. oven.

. Cool. Glaze, if desired, With Vanilla Glaze, or
other glaze variations (Recipe No. D—48).

. Cut each cake into 4 pieces. EACH PORTION:
1 Piece.

 

 

Figure 11

(CONTINUED)

 

 D—G. BREADS AND SWEET DOUGHS No. 7(5)

GUIDE FOR SWEET DOUGH MAKE-UP
Coffee Cake Varieties—Continued

9. Swedish Tea Rings (16 Rings)

. Follow Steps 1 through 5 of basic recipe (Recipe No.
D—36), except divide dough into 8-2 lb 6 oz pieces.

. Roll out each piece of dough into a rectangular sheet
about 12 inches wide, 30 inches long, and 1/4 inch
thick.

. Melt 1 lb (2 cups) butter or margarine; brush each
sheet of dough with 2 oz (1/4 cup). Prepare Cinnamon
Sugar Filling (Recipe No. D—42); sprinkle 3/4 cup fill-
ing over each sheet of dough. Use 2 lb (1 l/2 qt) raisins;
sprinkle 4 oz (3/4 cup) over filling on each sheet of
dough.

. Roll'each piece tightly to make a long slender roll.
Seal edges by pressing firmly.

. Cut roll into 2-15 inch pieces weighing about 19 oz
each (See Figure 12). .

. Place each piece in a circle on greased sheet pans
and seal ends together firmly, by fitting one end into
the other (See Figure 12). (Note: Rings should not
touch each other while proofing or baking.)

. On the outside of ring, with scissors or knife, make
cuts 2/3 of the way through ring at about 1 inch inter—
vals.

CH—3

 

8.
9.
10.
11.

12.

Turn each cut section on its side. Brush with Egg
Wash (Recipe No. D—55).

Proof at 90°F. to 100°F. until double in size.

Bake 25 to 30 minutes in 375°F. oven.

Cool. Glaze, if desired, with Vanilla Glaze or other
glaze variations (Recipe No. D—46).

Cut each ring into 6 pieces. EACH PORTION: 1
Piece. \

Figure 12

 

 D—G. BREADS AND SWEET DOUGHS No. 7(5)

Coffee Cake Varieties—Continued

10. Twist Coffee Cakes (24 Cakes)

. Follow Steps 1 through 5 of basic recipe (Recipe
No. D—36).

. Roll out each piece of dough into a rectangular
sheet, about 9 inches Wide and 30 inches long.

. Use 8 oz (1 cup) melted butter or margarine. Brush
each sheet of dough with 2 oz (1/4 cup). Prepare
Cinnamon Sugar Raisin Filling (Recipe No. D—42—
4). Sprinkle 11/2 cups filling and 21/4 cups raisins
over each sheet of dough.

. Fold each sheet of dough in