Recipe#23

Servings: YIELD: 100 Portions (12 Loaves) (4 Pans
Portions: 2 Slices each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 425 degrees F. Oven

INGREDIENTS

1/4 cup Yeast, active, dry
1 1/2 Water, warm
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8 3/4 cups Water, cold
6 tbsp Sugar, granulated
4 1/2 tbsp Salt
10 qt Flour, wheat, bread, sifted
6 tbsp Shortening

INSTRUCTIONS

1. Sprinkle yeast on top of water. Mix well. Let stand 5 minutes. Stir. DO NOT USE TEMPERATURES OVER 110 degrees F.
2. Place ingredients in mixer bowl in order listed.
3. Use dough hook and mix at low speed 1 minute or until all of the flour is incorporated into liquid; add yeast solution and mix 5 minutes at medium speed.
4. Add shortening and continue mixing at medium speed for 3 minutes. Dough temperature should range between 78 degrees to 82 degrees F.

METHOD FOR HANDLING MIXED DOUGH
5. FERMENT: Set in warm place (80 degrees F.) 2 1/4 hours or until double in bulk.
6. PUNCH: Let rest 15 minutes. Scale into 12-19 oz pieces. Round up and let rest 10 minutes.
7. MAKE UP: Form each piece into a rope 1 1/4 inches in diameter and 18 inches long. Place 3 molded pieces on each cornmeal dusted pan. Keep loaves as far apart as possible.
8. PROOF: 50 to 60 minutes or until pieces are double in size.
9. Brush each loaf with Cornstarch Wash or Egg Wash. Make 6 cuts about 1/2 inch deep across the top of each loaf.
10. BAKE: About 30 minutes.

NOTE:
1. Use 3 oz (1/2 cup) cornmeal in Step 7.
2. In Step 9, use Cornstarch Wash (Recipe) or Egg Wash (Recipe ).