Pistachio & Milk Bread

 

milk bread

Yield: 40 breads @ 480 g (17 oz.) each

Ingredients

Dough

g/ml

lbs./oz

Baker's %

Yield %

Notes

Flour, bread

5000

11 lbs

50.00%

23.15%

 

Flour, pastry

5000

11 lbs

50.00%

23.15%

 

Shortening

1200

2 lbs 10 oz

12.00%

5.56%

 

Sugar, granulated

1000

2 lbs 3 oz

10.00%

4.63%

 

Yeast, compressed

600

1 lb 5 oz

6.00%

2.78%

 

Dough conditioner

150

5 oz

1.50%

0.69%

 

Salt, table

150

5 oz

1.50%

0.69%

 

Egg, whole

1000

2 lbs 4 oz

10.00%

4.63%

 

American Pistachios

2000

4 lbs 7 oz

20%

9.26%

roasted, chopped

Milk, whole

5500 ml

12 lbs 8 ox

55.00%

25.46%

 

Total

21600 g

48 lbs 1 oz

216.00%

100.00%

 

Instructions

Combine all ingredients, except the American Pistachios in a mixing bowl. With dough hook mix on first gear for three minutes (pick-up stage). Stop the mixer and put gearshift into neutral. Scrape down the side of the bowl and check the dough consistency. Restart in third gear for seven more minutes. Add the American Pistachios and mix on slow until well incorporated. Lightly dust the surface of a workbench and place the dough onto the surface. Cover to prevent the dough from drying out. Bench rest for 15 minutes. Divide into. 80 g (2.85 oz) pieces and round, lining the dough pieces up uniformly. Cover. After 5 minutes bench rest, shape into ovals. Place six pieces together. Use a sheet pan, which have been lined with parchment paper. Glace with egg wash and score. Top with flaked almonds or rock sugar. Proof until doubled in size. Bake at 190°C (375° F) for 8-10 minutes or until done.

Notes:
This bread can be made into individual buns, by placing them separately on a sheet pan. (3x4)

The standard of identity for milk bread/rolls requires that all liquids must either be added as whole milk, or it must contain an equivalent amount of nonfat dry milk plus water and milk fat. 8.2 kg (8.2 lbs) dry whole milk per 100 kg (100 lbs) of flour as per Food and Drug Administration- FDA guidelines.

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