White Bread Sponge (1/2 bbl.)   (15.5 gal.)

70#   flour

5 gal.   water

2# 12oz.   yeast

8 oz. yeast food

6 oz.   malt

1 1/2 oz.  lard

78° to 80°  dough

7# sugar

2# 4oz.   salt

4#   milk  (??)  (possibly powdered)

3#   lard

6oz.  stay soft

3#   potato flour

20#   water

78° to 80°

8 oz.  stay soft

stay soft  (product used to extend the shelf life and soft and chewy texture)

Also See

• Whole Wheat
• Rye Bread
• Hard Rolls
• Bun Dough

Original Recipe