I have a commercial Kitchen-Aid stand mixer and I double the recipe found in "Rustic Italian" bread from Mary Ellen Ward's "Easy Stand Mixer Breads" book,. The recipe has one rise in the pans after kneading and shaping. I use regular bread pans. My oven has a Bread Proofing setting of approximately 100 degrees. It works beautifully. I can have four loaves of bread in about 2.5 hours. The recipe uses instant yeast and 120 degree milk. I put all the dry ingredients in a zipper bag using a scale to measure. I make up ten bags at a time. When we are close to running out, I dump out a bag, add the oil and the yeast, mix for few minutes then add the warm milk, knead for 12 minutes, rest, shape and bake. It is a big hit with family and friends.

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