RECIPE DETAILS
Item ID: 1988458
Serving Size: 1 Piece
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Grains
Attributes: None
Allergens: Wheat
RECIPE DETAILS
Item ID: 1988458
Serving Size: 1 Piece
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Grains
Attributes: None
Allergens: Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Preheat oven to 375°F.
Preparation
- Combine the yeast, first sugar amount, and first water amount (water should be warm). Set aside to bloom for 5–10 minutes.
- While the yeast blooms, add all other ingredients (except the rosemary and the second olive oil amount) to the bowl of a large mixer.
- Add the bloomed yeast mixture to the bowl.
- Using a dough hook, mix for about 5 minutes.
- Turn the dough onto the counter and rest for 5 minutes.
- Using the second oil amount, spread 3 Tbsp oil onto each half sheet pan.
- Spread about 4 1/3 lb dough onto each prepared half sheet pan.
- Flip the dough and spread it out again.
- Using your fingertips, dimple the dough.
- Sprinkle each pan with 2 Tbsp dried rosemary.
- Proof in a warm/humid area for about 1 hour, or until doubled in size.
- Once proofed, bake at 375 °F for about 25 minutes, or until golden.
- Cut each half sheet pan into 24 equal pieces.
Serving
Serving = 1 piece.
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2.25 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 201.30 kcal |
| Total Fat | 7.26 gm |
| Saturated Fat | 1.08 gm |
| Trans Fat | 0.00* gm |
| Sodium | 409.82 mg |
| Carbohydrates | 31.99 gm |
| Fiber | 5.98 gm |
| Sugars | 3.49* gm |
| Added Sugars | 3.13* gm |
