Italian Bread USDA Recipe for Schools
This versatile Italian Bread is a nutritious and delicious addition to any menu!NSLP/SBP CREDITING INFORMATION 1 slice provides 2 oz equivalent grains.
50 Servings
Calories: 140
Ingredients
50 Servings
Weight
- 2⅔ oz Active dry yeast
- - - Water (110 °F)
- 2 lb Whole-wheat flour
- 1 lb 12 oz Enriched bread flour
- 3 oz Instant nonfat dry milk
- 2 oz Sugar
- - - Salt
- - - Water (70 °F to 75 °F)
- - - Shortening, trans-fat free
- - - White whole-grain cornmeal
- - - (Optional) Dried oregano
- - - (Optional) Dried basil
- - - (Optional) Dried parsley
- - - (Optional) Garlic powder
- - - (Optional) Olive oil
Measure
- ¼ cup 2 tsp Active dry yeast
- 1 cup Water (110 °F)
- 1 qt 3 cups Whole-wheat flour
- 1 qt 2¼ cups Enriched bread flour
- ¼ cup 2 Tbsp Instant nonfat dry milk
- ¼ cup Sugar
- 1 tbsp ½ tsp Salt
- 3 cups Water (70 °F to 75 °F)
- ¼ cup Shortening, trans-fat free
- 2 Tbsp White whole-grain cornmeal
- 1 tsp (Optional) Dried oregano
- 1 tsp (Optional) Dried basil
- 1 tsp (Optional) Dried parsley
- 1 tsp (Optional) Garlic powder
- 2 Tbsp (Optional) Olive oil
100 Servings
Weight
- 5⅓ oz Active dry yeast
- - - Water (110 °F)
- 4 lb Whole-wheat flour
- 3 lb 8 oz Enriched bread flour
- 6 oz Instant nonfat dry milk
- 4 oz Sugar
- - - Salt
- - - Water (70 °F to 75 °F)
- 3 oz Shortening, trans-fat free
- - - White whole-grain cornmeal
- - - (Optional) Dried oregano
- - - (Optional) Dried basil
- - - (Optional) Dried parsley
- - - (Optional) Garlic powder
- - - (Optional) Olive oil
Measure
- ½ cup 1 Tbsp 1 tsp Active dry yeast
- 2 cups Water (110 °F)
- 3 qt 2 cups Whole-wheat flour
- 3 qt ½ cup Enriched bread flour
- ¾ cup Instant nonfat dry milk
- ½ cup Sugar
- 2 Tbsp 1 tsp Salt
- 1 qt 2 cups Water (70 °F to 75 °F)
- ½ cup Shortening, trans-fat free
- ¼ cup White whole-grain cornmeal
- 2 tsp (Optional) Dried oregano
- 2 tsp (Optional) Dried basil
- 2 tsp (Optional) Dried parsley
- 2 tsp (Optional) Garlic powder
- ¼ cup (Optional) Olive oil
-
50 Servings
Weight
- 2⅔ oz Active dry yeast
- - - Water (110 °F)
- 2 lb Whole-wheat flour
- 1 lb 12 oz Enriched bread flour
- 3 oz Instant nonfat dry milk
- 2 oz Sugar
- - - Salt
- - - Water (70 °F to 75 °F)
- - - Shortening, trans-fat free
- - - White whole-grain cornmeal
- - - (Optional) Dried oregano
- - - (Optional) Dried basil
- - - (Optional) Dried parsley
- - - (Optional) Garlic powder
- - - (Optional) Olive oil
Measure
- ¼ cup 2 tsp Active dry yeast
- 1 cup Water (110 °F)
- 1 qt 3 cups Whole-wheat flour
- 1 qt 2¼ cups Enriched bread flour
- ¼ cup 2 Tbsp Instant nonfat dry milk
- ¼ cup Sugar
- 1 tbsp ½ tsp Salt
- 3 cups Water (70 °F to 75 °F)
- ¼ cup Shortening, trans-fat free
- 2 Tbsp White whole-grain cornmeal
- 1 tsp (Optional) Dried oregano
- 1 tsp (Optional) Dried basil
- 1 tsp (Optional) Dried parsley
- 1 tsp (Optional) Garlic powder
- 2 Tbsp (Optional) Olive oil
100 Servings
Weight
- 5⅓ oz Active dry yeast
- - - Water (110 °F)
- 4 lb Whole-wheat flour
- 3 lb 8 oz Enriched bread flour
- 6 oz Instant nonfat dry milk
- 4 oz Sugar
- - - Salt
- - - Water (70 °F to 75 °F)
- 3 oz Shortening, trans-fat free
- - - White whole-grain cornmeal
- - - (Optional) Dried oregano
- - - (Optional) Dried basil
- - - (Optional) Dried parsley
- - - (Optional) Garlic powder
- - - (Optional) Olive oil
Measure
- ½ cup 1 Tbsp 1 tsp Active dry yeast
- 2 cups Water (110 °F)
- 3 qt 2 cups Whole-wheat flour
- 3 qt ½ cup Enriched bread flour
- ¾ cup Instant nonfat dry milk
- ½ cup Sugar
- 2 Tbsp 1 tsp Salt
- 1 qt 2 cups Water (70 °F to 75 °F)
- ½ cup Shortening, trans-fat free
- ¼ cup White whole-grain cornmeal
- 2 tsp (Optional) Dried oregano
- 2 tsp (Optional) Dried basil
- 2 tsp (Optional) Dried parsley
- 2 tsp (Optional) Garlic powder
- ¼ cup (Optional) Olive oil
Instructions
- For best results, all ingredients and utensils should beat room temperature.
- Dissolve dry yeast in warm water (110 °F). Let stand for 4–5 minutes. Set aside for step 5.
- Place flour, dry milk, sugar, and salt in a commercial mixer (batch as needed). Using a dough hook attachment, mix on low speed for 2 minutes. Leave dry ingredients in mixer.
- Add water and mix for 1 minute on low speed.
- Add dissolved yeast and mix for 2 minutes on low speed.
- Add shortening, and mix for 2 minutes on low speed.
- Knead dough for 8 minutes on medium speed or until dough is smooth and elastic.
- Place dough in a warm area (about 90 °F) for 45–60 minutes.
- Punch dough to remove air bubbles and let rest for 15 minutes.
- After 15 minutes, begin shaping dough on a lightly floured surface.For 50 servings, divide dough into 2 pieces, about 3 lb each.For 100 servings, divide dough into 4 pieces, about 3 lb each.Shape each piece into a smooth, 24"-long loaf.
- Place loaf lengthwise in a loaf pan (20³⁄4" x 6 7⁄16") corn meal lightly coated with pan-release spray and sprinkled with 1 Tbsp cornmeal.For 50 servings, use 2 pans. For 100 servings, use 4 pans.
- Place loaf pans in a warm area (about 90 °F) until double in size for 30–50 minutes.
- Brush top of each loaf with water. Using scissors or a very sharp knife, cut 5–6 diagonal slits ¹⁄4" deep on top of each loaf.
- Bake until browned:Conventional oven: 400 °F for 25 minutes.Convection oven: 350 °F for 20 minutes.
- Remove from oven.
- (Optional) Combine spices and oil in a small bowl. Stir well. Spread oil mixture evenly over loaf.
- Allow bread to come to room temperature before cutting.
- Portion: Cut each loaf into 25 slices, 7⁄8" thick.
Notes
Cooking Process #2: Same-Day Service.
Nutrition
Serving: 1slice | Calories: 140 | Total Carbohydrate: 27g | Protein: 5g | Total Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 176mg | Potassium: 129mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin D: 7IU | Calcium: 25mg | Iron: 1mg