Original Recipe Yield = 10 lb., 6 oz
2 lb. 8 oz warm water
2 oz instant yeast
6 1/4 oz brown sugar
6 1/4 oz vegetable oil
11 1/2 oz eggs
4 oz egg yolks
6 lb. bread flour
1 1/2 oz salt
One half of Recipe Yield = 5 lb., 3 oz
1 lb. 4 oz warm water
1 oz instant yeast
3 1/8 oz brown sugar
3 1/8 oz vegetable oil
5 3/4 oz eggs
2 oz egg yolks
3 lb. bread flour
3/4 oz salt
Original Recipe Tripled Yield = 31 lb., 2 oz
7 lb. 8 oz warm water
6 oz instant yeast
1 lb. 2 3/4 oz brown sugar
1 lb. 2 3/4 oz vegetable oil
2 lb. 2 1/2 oz eggs
12 oz egg yolks
18 lb. bread flour
4 1/2 oz salt
2 lb. 8 oz warm water
2 oz instant yeast
6 1/4 oz brown sugar
6 1/4 oz vegetable oil
11 1/2 oz eggs
4 oz egg yolks
6 lb. bread flour
1 1/2 oz salt
One half of Recipe Yield = 5 lb., 3 oz
1 lb. 4 oz warm water
1 oz instant yeast
3 1/8 oz brown sugar
3 1/8 oz vegetable oil
5 3/4 oz eggs
2 oz egg yolks
3 lb. bread flour
3/4 oz salt
Original Recipe Tripled Yield = 31 lb., 2 oz
7 lb. 8 oz warm water
6 oz instant yeast
1 lb. 2 3/4 oz brown sugar
1 lb. 2 3/4 oz vegetable oil
2 lb. 2 1/2 oz eggs
12 oz egg yolks
18 lb. bread flour
4 1/2 oz salt