INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                      TEMPERATURE:  425 F.
OVEN
  :
1.  SPRINKLE YEAST OVER WATER.  DO NOT USE TEMPERATURE ABOVE 110 F.  MIX
WELL.  LET STAND 5 MINUTES; STIR.  SET ASIDE FOR USE IN STEP 3.
2.  PLACE WATER, SUGAR, SALT, AND FLOUR IN MIXER BOWL.
3.  USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR
MIXTURE IS INCORPORATED INTO LIQUID; ADD YEAST SOLUTION; MIX AT
MEDIUM SPEED 5 MINUTES.
4.  ADD SHORTENING; CONTINUE MIXING AT MEDIUM SPEED FOR 3 MINUTES.
DOUGH TEMPERATURE SHOULD BE 78 F. TO 82 F.
5.  FERMENT.  SET IN WARM PLACE (80 F).  2 1/4 HOURS OR UNTIL DOUBLE
IN BULK.
6.  PUNCH:  FOLD SIDES INTO CENTER AND TURN COMPLETELY OVER.  LET
REST 15 MINUTES.
7.  MAKE UP: SCALE INTO 12-19 OZ PIECES; SHAPE EACH PIECE INTO A SMOOTH
BALL; LET REST 10 MINUTES.  FORM EACH PIECE INTO A ROPE, 1 1/4 INCH IN
DIAMETER AND 18 INCHES LONG.  PLACE 3 LOAVES ON EACH CORNMEAL DUSTED
PAN (USE 1/2 CUP CORNMEAL (1/8 CUP CORNMEAL PER PAN)).
8.  PROOF:  AT 90 F TO 100 F.  FOR 50 TO  60 MINUTES OR UNTIL DOUBLE
IN SIZE.
9.  BRUSH TOP OF EACH LOAF WITH CORNSTARCH WASH (RECIPE NO. D05400)
OR EGG WHITE WASH (RECIPE NO. D05501).  CUT 6 DIAGONAL SLASHES, 1/4 INCH
DEEP, ON TOP OF EACH LOAF.
10. BAKE:  30 MINUTES OR UNTIL DONE.
11. WHEN COOL, CUT 17 SLICES (1 INCH THICK) PER LOAF.
  :
NOTE:  IN STEP 9, SLASHES SHOULD BE MADE VERY QUICKLY WITH A VERY SHARP,
RAZOR-THIN KNIFE JUST BEFORE PLACING IN OVEN.
Recipe Number: D00400
SERVING SIZE: 2 SLICES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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