Recipe#39

Servings: YIELD: 100 Portions (2 pans)
Portions: 1 piece each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven

INGREDIENTS

3/4 cup (4 oz) Yeast, active, dry
1 1/2 cups (12 oz) Water, warm (105 to 110 degrees F.)
2 1/2 cups (1 lb 2 oz) water, cool
2 cups (14 oz) sugar, granulated
2 1/4 tbsp. (1 1/2 oz) salt
2 cups (14 oz) shortening, soft
1 3/4 cups (9 eggs) (14 oz) eggs, whole, beaten
5 qt. (5 lb) flour, wheat, bread, sifted
1/2 cup (2 1/2 oz) milk, nonfat, dry

APPLE TOPPING:
1 tbsp. cinnamon, ground
6 tbsp. (2 oz) flour, wheat, bread, sifted
1 tsp. mace, ground
3 1/2 cups (1 lb 8 oz) sugar, granulated
3/4 cup (6 oz) butter or margarine, melted
3 qt. (1-No. 10 cn)(6 lb 14 oz) Apples, canned, sliced

INSTRUCTIONS

Sprinkle yeast over warm water; mix well. Let stand 5 minutes; stir. DO NOT USE TEMPERATURES ABOVE 110 degrees F.

Place cool water, sugar, salt, shortening, eggs, flour and milk in order listed in a mixer bowl. Add yeast solution. Use dough hook and mix at low speed for 1 minute or until all flour is incorporated into liquid, Continue mixing at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should range between 78 degrees F. to 82 degrees F.

FERMENT: Set in warm place (80 degrees F.) about 1 1/2 hours or until double in bulk. Puch down.MAKE UP: Divide into 2-4 lb 12 oz pieces. Roll each piece into rectangular shape about 18 by 26 inches. Fit in greased pan. Bring dough up on the side even with edge. Brush with Butter Wash.
PROOF: At 90 degrees F. to 100 degrees F. until double in bulk. Make depressions on surface of dough with forefinger.

APPLE TOPPING:
Mix apple topping dry ingredients together. Add butter or margarine and apples. Mix well. Spread 1 3/4 qt. apple mixture on top of dough in each pan.

BAKE: 35 minutes or until done. Cut each pan 6 by 9.
NOTE: See Butter Wash recipe for use in MAKE UP step.