Recipe Library — Professional

PU4 Enriched Bread

6 Servings
Photo of PU4 Enriched Bread Packaging

Ingredients

6 slices whole wheat bread, seedless (1 ounce per slice)
1/4 Cup + 2 Tbsp Heavy Cream
1/4 Cup Vegetable Oil
1 Cup + 2 Tbsp Whole Milk
1 Cup + 2 Tbsp Non-Fat Dry Milk Powder
1 Tbsp Thick-It® Original Food & Beverage Thickener

Serving Size

#12 Scoop

Directions

  1. Wash hands before beginning preparation. Begin with cleaned and sanitized surfaces and equipment.
  2. Remove crust from bread slices and discard.  Tear bread into pieces and add to food processor.  Pulse bread to fine crumbs, about 1 minute. Place in bowl.
  3. Whisk cream, vegetable oil, and milk together in a bowl. Add non-fat dry milk powder and whisk to combine.  Whisk in Thick-It® Original Food & Beverage Thickener.
  4. Pour liquid over breadcrumbs and fold to thoroughly combine. Let mixture sit 5 minutes.
  5. Test consistency before serving per IDDSI Testing Methods for IDDSI Pureed Level 4 (PU4) using the Fork Drip Test, Spoon Tilt Test, and No Separate Thin Liquid.
  6. Portion using a #12 scoop and shape as desired.NOTE: If making large batches, consider removing crusts and freezing bread slice pieces before processing.
  7. If not serving immediately, generously coat top with cooking spray, cover with plastic film, and refrigerate.  Hold at 40°F or lower until service (CCP).  Hold no longer than 8 hours.
  8. Remove from refrigerator. Test consistency before serving per IDDSI Testing Methods for IDDSI Pureed Level 4 (PU4) using the Fork Drip Test, Spoon Tilt Test, and No Separate Thin Liquid.
  9. Portion using a #12 scoop and shape as desired.

Serving Suggestions

  • Verify final recipe and any garnishes using IDDSI testing methods for IDDSI Pureed Level 4 (PU4) before service: Fork Drip Test, Spoon Tilt Test, No Separate Thin Liquid.
  • Amount of liquid can vary. Recipe may be altered to include more or less liquid and/or more or less Thick- It® Original Food & Beverage Thickener depending on the results of IDDSI testing.
  • Recipe standardized and tested at 40°F. Temperature may affect IDDSI testing results.
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