PROOF & BAKE DOUGH CINNAMON LOAF
Soft, sweet bread dough made with rich cinnamon. Proof and bake format.Preparation instruction: 1. PANNING: BULK - 6 X 2 ON LINED SHEET PAN BAKING - 4 X 4 - STRAP PAN. 2. RETARDING THAWING: (35 - 38 F) (1- 3 C), 12 - 18 HOURS ON COVERED RACK. 3. SPRAY STRAP PANS WITH VEGETABLE PAN RELEASE AND PLACE LOAVES IN STRAP PANS. 4. STARTING 1/2" (1.3 CM) FROM THE END OF THE LOAF, CUT A 1" (2.5 CM) DEEP, 5" (12.5 CM) LONG SLIT DOWN THE CENTER OF THE DOUGH. 5. TEMPER/FLOORTIME: 45 MINUTES AT ROOM TEMPERATURE. 6. PROOFING: (95 F (35 C), 85% R.H.), 40 - 50 MINUTES TO TEMPLATE #33 OR 1/2" (1.3 CM) ABOVE SIDES OF PAN. 7. BAKING: RACK OVEN: 325 F (160C), 30 - 35 MINUTES DECK OVEN: 350 F (175 C), 25 - 30 MINUTES CONVECTION OVEN 325 F (160 C), 18 - 22 MINUTES
