Italian Bread USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This versatile Italian Bread is a nutritious and delicious addition to any menu!
NSLP/SBP CREDITING INFORMATION
1 slice provides 2 oz equivalent grains.
5 from 3 votes
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/schools/Italian-Bread.pdf

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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

      Quantity
       

      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

          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

              Quantity
               

              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
                  *See Marketing Guide

                  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

                      Quantity
                       

                      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
                          *See Marketing Guide

                          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

                              Quantity
                               

                              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
                                  *See Marketing Guide

                                  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

                                      Quantity
                                       

                                      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
                                          *See Marketing Guide

                                          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.

                                          Nutrition INFORMATION

                                          Italian Bread USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 slice
                                          Calories
                                          140
                                          Total Fat
                                           
                                          1
                                          g
                                          2
                                          %
                                          Saturated Fat
                                           
                                          0
                                          g
                                          0
                                          %
                                          Cholesterol
                                           
                                          0
                                          mg
                                          0
                                          %
                                          Sodium
                                           
                                          176
                                          mg
                                          8
                                          %
                                          Total Carbohydrate
                                           
                                          27
                                          g
                                          9
                                          %
                                          Dietary Fiber
                                           
                                          2
                                          g
                                          8
                                          %
                                          Total Sugars
                                           
                                          2
                                          g
                                          2
                                          %
                                          Protein
                                           
                                          5
                                          g
                                          10
                                          %
                                          Vitamin D
                                           
                                          7
                                          IU
                                          47
                                          %
                                          Calcium
                                           
                                          25
                                          mg
                                          3
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          129
                                          mg
                                          4
                                          %
                                          N/A=data not available
                                          *Marketing Guide

                                          Notes

                                          Cooking Process #2: Same-Day Service.
                                          Yield / Volume
                                          50 Servings:
                                          About 5 lb 2 oz
                                          About 2 qt 2¹⁄4 cups/2 loaf pan
                                          (20³⁄4" x 6 7⁄16")
                                          100 Servings:
                                          About 10 lb 4 oz
                                          About 1 gal 1 qt ¹⁄2 cup/4 loaf pans
                                          (20³⁄4" x 6 7⁄16")