The following recipe is an adaptation from the US Armed Forces Recipe Cards (TM 10-412). All ingredients are measured based upon weight (except where otherwise noted).
| White Bread Conversions | ||||
| 100 servings | 100% | 45% | 30% | 15% |
| Yeast, active, dry oz | 2.50 | 1.13 | 0.75 | 0.38 |
| Milk, scalded (105°F-110°F) (oz) | 40.00 | 18.00 | 12.00 | 6.00 |
| Eggs, whole, beaten (each) | 12 | 5 | 4 | 2 |
| Sugar, granulated (oz) | 19.00 | 8.55 | 5.70 | 2.85 |
| Salt (oz) | 2.00 | 0.90 | 0.60 | 0.30 |
| Flour, wheat, bread, sifted (oz) | 110.00 | 49.50 | 33.00 | 16.50 |
| Butter, Softened (oz) | 16.00 | 7.20 | 4.80 | 2.40 |
DO NOT PREHEAT OVEN. Bring about 2 quarts of water to a boil to use when proofing. Butter a bowl large enough to hold the dough once it has doubled in size (for 15%, a medium mixing bowl is typically sufficient). Adjust the rack in the oven to accommodate the bowl and allow enough room above to permit the dough to rise above the lip of the bowl. Set buttered bowl aside and have a small baking dish handy to use to put the water in later.
In a small bowl, dissolve the yeast and about a teaspoon of the sugar into about 1/3 of the milk. Set aside and allow the yeast to bloom (about 10 minutes). I have found that it is good to scald about 1 ounce more milk than needed as some will stick to the bottom of the pot.
In a stand mixer’s bowl, combine the remaining milk, eggs, sugar, salt, and bloomed yeast mixture. Mix well. Add the flour and mix with a dough hook until combined. Add the butter and knead on medium-high to high speed for 10 minutes. While kneading, add small amounts of flour as needed to help the dough to form into a ball. The dough should pull away from the bowl and crawl up the hook. It should be warm and smooth to the touch.
Remove the dough from the mixing bowl and form into a smooth ball. Put the ball upside down in the buttered bowl to coat the top of the dough ball. Then turn the ball over. Place the bowl into the cool oven. Place a baking dish in the oven with the dough and fill said dish with the boiling water. Close oven and allow to proof until the dough has doubled in volume (about 1 – 1 1/2 hours).
Remove the dough from the oven. Punch down the dough. Portion out the dough into desired sizes. For dinner rolls, about 1.5 ounce portions. For burger buns, about 2.25 ounce portions. For loaves, about 1 pound 11 ounce portions.
Rolls: Form dough into balls and evenly space onto a greased (or silpat covered) baking sheet. Place baking sheet back into oven and allow to proof until the rolls have doubled in size again. Remove the pans and baking dish from the oven and preheat to 375°. Bake for 15-25 minutes until tops are golden brown. While the rolls are still hot, brush the tops with butter.
Burger buns: Form dough into balls and evenly space onto a greased (or silpat covered) baking sheet. Place baking sheet back into oven and allow to proof until the rolls have doubled in size again About 30 minutes into the proofing process, use a glass or other flat implement and smash the proofed rolls down to about 1/2 – 3/4 inches thick and then return to finish proofing. Remove the pans and baking dish from the oven and preheat to 375°. Bake for 15-25 minutes until tops are golden brown. While the buns are still hot, brush the tops with butter.
Loaves: Form dough into rectangles to fit the bottom of a loaf pan. Place loaf pans back into oven and allow to proof until the loaves have doubled in size again. Remove the pans and baking dish from the oven and preheat to 375°. Bake for 35-4 minutes until tops are golden brown. While the loaves are still hot, brush the tops with butter.
Below is a copy of 2003 TM 10-412 : D-8
