11 1/2 lbs. flour
3 c. sugar
3 c. dry milk powder
6 oz. dried egg solids
3 tbsp. salt
1 1/2 lbs. shortening
7 lbs. water at 110 degrees (3 1/2 qt..)
1/2 c. dry yeast granules, dissolved in water
Sift together the dry ingredients. Add
1/2 to the water and yeast mixture.
Beat 1 minute on #1 setting (slow).
Add shortening. Beat on #2 setting
(medium) for 2 minutes. Add approximately
1 quart of flour mixture.
Beat on #3 setting for 2 minutes. Scrape
down and add remainder of
flour and beat on #1 for 1 minute then on
#2 for 2 minutes. If bread does
not climb beater and sides of bowl add a bit
more flour. Turn into greased
container and put in oven with pilot light
on until double in bulk. (Electric
oven may be heated to 200 degrees then turned
off for raising of bread dough.)
When double in bulk, punch down and stretch
dough in turning. Let raise again.
Form into rolls or coffee bread as desired,
placing in greased pans for baking.
Let raise to double in size and bake at 375
degrees. Makes 8 large coffee breads
or 150 to 200 rolls. Stretching the dough
when raising and when forming rolls
produces a more fine grained bread and eliminates
kneading. On a humid day
more flour is required. The bowl and
beater should be warm when bread is
mixed. A 20 quart Hobart mixer with
a hook is ideal for mixing.
This is a good recipe for your church dinner!
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