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.

Razor-Thin Knife Just Before Placing In Oven.