Wayne Gisslen

White Pan Bread

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC

Method

Mixing:

  • Straight dough method.
  • 4–5 minutes at 1st speed, 10–12 minutes at 2nd speed (see Note, ).

Fermentation:

  • 30 minutes at 77°F (25°C).

Makeup:

Per 1 ounce (28.35 g): Calories, 70; Protein, 2 g; Fat, 1 g (13% cal.); Cholesterol, 0 mg; Carbohydrates, 13 g; Fiber, 0 g; Sodium, 160 mg.