YIELD: 100 Portions (6 Loaves) (3 Pans) EACH PORTION: 2 Slices PAN SIZE: 18 by 26-inch Sheet Pan TEMPERATURE: 375 DEGREES F. Oven 1) Sprinkle yeast over warm water. DO NOT USE TEMPERATURES ABOVE 110 degrees F. Mix well. Let Stand 5 minutes; stir. Set aside for use in step 3. 2) Place cold water,sugar,salt,caraway seed, and flours in mixer bowl. 3) Using dough hook, mix at low speed 1 minute or until all flour is incorporated into liquid; add yeast solution; mix at low speed 1 minute. 4) Add shortening; continue mixing at low speed 8 to 10 minutes or until dough is smooth. DO NOT OVERMIX. Dough temperature should be 74 to 76 degrees F. METHOD FOR HANDLING MIXED DOUGH 5) FERMENT: Cover; set in warm place (80 degrees F.) 1 1/2 hours or until double in bulk. 6) PUNCH: Fold sides into center; turn dough completely over. 7) MAKE UP: Scale into 6-2 lb 8 oz. pieces. Let rest 30 minutes; shape each piece into a 9 by 11-inch rectangle. Turn the 9-inch width vertically on a lightly floured working surface. Roll out in a jelly roll shape seaming along the length of each 3-inch turn with heel or knuckle of hand. When making seems, doughwill stretch to desired length. Mold and round off ends with the palms of your hands. Shape each piece into a 22 by 4-inch loaf. 8) Use 2 oz. cornmeal. Place 2 loaves with seam -side down on each cornmeal dusted pan ( use 2/3 oz. (2 tbsp) per pan. 9) PROOF: At 90 degrees F. to 100 degrees F. 50 to 60 minutes or until double in bulk. 10) Prepare 1/8 recipe Egg White Wash (Recipe No. D-17-1). Brush top of each loaf with egg white wash. 11) BAKE: 30 to 35 minutes or until done ( see Note 1) Cool on wire rack. 12) When cool, slice 34 slices ( about 5/8-inch thick) per loaf. NOTES : 1) When done, hot bread will sound hollow when tapped. 2) In step 11, if convection oven is used, bake at 325 degrees F. 35 minutes or until done on high fan, open vent. Posted to MC-Recipe Digest by MJFreeCDM
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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