Field Bread
1916 Manual for Army Bakers 
 
Yield: 144 pounds 
Portion: about 16 ounces 
 
 
105 lb.  Flour
3 lb.  Sugar
2 lb.  Salt
8 oz.  . Cottonseed oil, or lard
6 gal.  2 qt Water
12 oz.  Compressed yeast
 
Mix unto a very stiff dough. 
Dough should be ready to punch the first time in 
four and one-half hours. Punch second time after one-hour. 
Scale at 4 pounds 8 ounces, round up, and flatted 
into a round loaf about 1-1/2 inches thick. 
Allow only 15 minutes proof in the pan. 
Just before putting in the oven make a round hole 
in the center of the loaf with the ends of the thumb and forefinger 
joined together. This hole is sufficient size to permit the gas to 
escape and will result in a load less liable to crush in 
transportation, less 
subject to mold, and with a smoother appearance that had been slashed 
across the surface with a knife. 
Allow the chamber doors to remain open for the 
last 15 minutes of baking. 
Bake for one hour and a half at 475o F, letting 
fall to 450 F last half hour. 
 
Notes on field bread production: 
 
The close texture of the field bread is due to the extremely stiff dough, well 
kneaded, and the short proof in the pan. The tough crust to the small amount of 
cottonseed oil (or lard used). When making continuous runs of field bread 
divide the men of the unit into two shifts of two men each, each shift working 
eight hours, and taking up the work at the point left off by the preceding 
shift. The shifts should alternate from day to day in order equalize the work. 
For field bread make a dough every hour and 30 minutes. Seven runs can be 
produced in 16 hours by this method. This is considered an average day's work 
for a unit and is about the maximum amount of work the men can stand 
continuously, although they can produce 10 runs per day for a short time. Seven 
runs will give 1,008 pounds per unit each day, 9,072 pounds to the 9 units peace 
strength, 12,096 to 12 units war strength. 
 
 
 
(ID: 80150) Mirror: rec.food.recipes: Fri, Nov 8, 2002


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