1 1/2 ounces active dry yeast
2 cups warm water (110°F)
2 ounces granulated sugar
3 cups warm water
3 ounces shortening
1 3/4 ounces salt
5 pounds all-purpose flour
Yield: 5 loaves 1 lb 12
11. Spray or brush with cold water.
12. Bake at 425°F for 25-30 minutes until golden brown. Spray or brush loaf with cold water several times during baking for a crisp crust.
oz
Notes: For a shiny, golden crust, brush loaves before baking with an egg glaze made from one slightly beaten egg and 1 Tbsp of water or milk.
After baking, leave uncovered at room temperature to keep the crust crisp.
2 cups warm water (110°F)
2 ounces granulated sugar
3 cups warm water
3 ounces shortening
1 3/4 ounces salt
5 pounds all-purpose flour
Yield: 5 loaves 1 lb 12
11. Spray or brush with cold water.
12. Bake at 425°F for 25-30 minutes until golden brown. Spray or brush loaf with cold water several times during baking for a crisp crust.
oz
Notes: For a shiny, golden crust, brush loaves before baking with an egg glaze made from one slightly beaten egg and 1 Tbsp of water or milk.
After baking, leave uncovered at room temperature to keep the crust crisp.
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