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Garrison Bread -- Straight Dough Method

1916 Manual for Army Bakers
Pages 50-51

Yield: 136 pounds
Ration: about 16 ounces

INGREDIENTS WEIGHTS MEASURES
Flour
Sugar
Salt		 100 lb.
1-1/4 lb.
1-1/4 lb.		 ---
---
---
Cottonseed oil, or
Lard		 ---
1-1/4 lbs		 1-1/2 pt.
---
Water
Compressed yeast		 ---
10 oz.		 6 gal. 3 qt.
---

Method:

  1. Mix thoroughly into a medium dough. Use one-half the cottonseed oil in mixing and one-half in cutting over

  2. Punch first time, 5 hours; allow to rise second time 40 minutes, punch and allow to rise 20 minutes, punch down and and scale at 2 pounds, 3-1/2 ounces, round up and let prove 15 minutes on the bench.

  3. Mold into loaves and allow to prove about 45 minutes in the pan or until double in size.

  4. Bake 1 hour 10 minutes. Should produce 136 pounds of bread.

Straight-dough method

Return to Bread Baking in World War I Army

October 1999

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