Servings: 100 Portions (2 pans)
Portions: 1 piece each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
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 tablespoon (1-1/2 oz) salt
2 cups (14 oz) shortening, soft
1-3/4 cups (9 eggs) (14 oz) eggs, whole, beaten
5 quart (5 lb) flour, wheat, bread, sifted
1/2 cup (2-1/2 oz) milk, nonfat, dry
APPLE TOPPING:
1 tablespoon cinnamon, ground
6 tablespoon (2 oz) flour, wheat, bread, sifted
1 teaspoon mace, ground
3-1/2 cups (1 lb 8 oz) sugar, granulated
3/4 cup (6 oz) butter or margarine, melted
3 quart (1-No. 10 can)(6 lb 14 oz) Apples, canned, sliced
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.
Set in warm place (80 degrees F.) about 1-1/2 hours or until double in bulk. Punch down. 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 quart apple mixture on top of dough in each pan.
Bake for 35 minutes or until done. Cut each pan 6 by 9.