White Bread Dough – 50 Men

This is a transcription of page 11 of my grandfather’s WWII recipe book. The original recipe makes eleven loaves (wow)! In case that’s a bit too much, there is a human-sized recipe in here as well.


12 lb., 6 oz.
50 men

  Ingredient Weight Measure
#1 Salt ?? 5T
Sugar 6 oz 4/5 C
Milk Powder 4 oz 1 C
#2 Water 4 lb 2 qt
#3 Yeast 4 oz 4 oz
#4 Flour 7 lb 6-1/4 qt
#5 Shortening 6 oz 4/5 C
  1. Place #1 into a bowl.
  2. Add 3/4 #2, mix lightly.
  3. Break #3, add to remainder warm water.
  4. Sift #4. Stir lightly, add yeast solution till dough is formed.
  5. Add #5. Develop dough, cutting, rolling, and kneeding.
  6. Place dough into greased box or bowl.
  7. First fermentation time 1-1/2 hours. Punch and allow to ferment 30 minutes. Then take out.
  8. Scale off at 1 lb. 2 oz.
  9. Round dough into balls.
  10. Preliminary proof 12 min.
  11. Make up and place into slightly greased pans.
  12. Allow to double in size.
  13. Bake at 425° – 45 min.
  14. Remove from pans when baked.