Servings: 100 Portions (12 Loaves) (4 Pans)
Portions: 2 Slices each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 425 degrees F. Oven
1/4 cup Yeast, active, dry
1-1/2 Water, warm
8 3/4 cups Water, cold
6 tablespoon Sugar, granulated
4-1/2 tablespoon Salt
10 quart Flour, wheat, bread, sifted
6 tablespoon Shortening
Sprinkle yeast on top of water. Mix well. Let stand 5 minutes. Stir. DO NOT USE TEMPERATURES OVER 110 degrees F.
Place ingredients in mixer bowl in order listed.
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.
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
Set in warm place (80 degrees F.) 2-1/4 hours or until double in bulk.
Punch down. Let rest 15 minutes. Scale into 12-19 oz pieces. Round up and let rest 10 minutes.
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.
Proof for 50 to 60 minutes or until pieces are double in size.
Brush each loaf with Cornstarch Wash or Egg Wash. Make 6 cuts about 1/2 inch deep across the top of each loaf.
Bake for about 30 minutes or until golden.