Yield 3 loaves
Weight

9 g       YEAST, ACTIVE, DRY
60 g     WATER, WARM
450 g   WATER, COLD
12 g     SUGAR, GRANULATED
13 g     SALT
790 g   FLOUR, WHEAT, BREAD
12 g     SHORTENING, MELTED

Method

1. Sprinkle yeast over water. DO NOT USE TEMPERATURES 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 3 minutes. Dough temperature should be between 78 F. and 82 F.
5. FERMENT: Cover and set in warm place, 80 F. for 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 3-14-ounce 3-390-gram pieces; shape each piece into a smooth ball; let rest 10 minutes.
8. Form each piece into a rope, 1-1/4 inches in diameter and 16 inches long.
9. Place 3 loaves on cornmeal dusted pan. Use 1/8 cup cornmeal per pan.
10. PROOF: At 90 F. to 100 F. for 50 to 60 minutes or until double in bulk.
11. Brush top of each loaf with Cornstarch Wash, or Egg White Wash.
12. Cut 6 diagonal slashes, 1/4-inch deep, on top of each loaf.
13. BAKE: 30 minutes at 425 F. or until done.

Cornstarch wash

Ingredient
1 Tbsp              CORNSTARCH
1 cup               WATER

Method
Combine cornstarch and water. Bring to a boil; cook until clear.
Brush on bread and rolls before and immediately after baking.

Notes

1. Keep wash warm. Reheat if necessary.