Basic Sweet Dough
Recipe No. 22 from the U.S. Army's WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 22 from the U.S. Army’s WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Sugar, granulated — 4 pounds (2 No. 56 dippers)
- Shortening — 4 pounds (2 No. 56 dippers)
- Salt — 5 ounces (10 mess kit spoons)
- Eggs, beaten — 30 eggs (1½ No. 56 dippers)
- Milk, evaporated — 2 — 14½-ounce cans
- Water (for milk) — 3 quarts (3 No. 56 dippers)
- Yeast — 1½ pounds
- Vanilla — as needed
- Flour, sifted — 16 pounds (16 No. 56 dippers)
Directions
Key ingredients
- Combine sugar, shortening, and salt; mix thoroughly.
- Add eggs; beat well.
- Mix milk and water. Scald; cool to 80° F. Add yeast and vanilla; stir until well mixed. Add to egg mixture.
- Add flour; mix thoroughly.
- Place dough in a warm place (80° F.); allow to rise 2 hours or until double in volume. Punch down; allow to rise 15 minutes more.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Sugar, granulated — 5 oz Shortening — 5 oz Salt — ⅓ oz Eggs, beaten — 2⅓ eggs Milk, evaporated — ½ can (14½ oz) Water (for milk) — 15⅓ tbsp Yeast — 2 oz Vanilla — to taste Flour, sifted — 1 lb 4½ oz
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 22, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.