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Add a photoServings: 12
Ingredients
- 11 1/2 lbs. flour
- 3 c. sugar
- 3 c. dry lowfat milk pwdr
- 6 ounce dry egg solids
- 3 T salt
- 1 1/2 lbs. shortening
- 7 lbs. water at 110 degrees (3 1/2 quarts.)
- 1/2 c. dry yeast granules, dissolved in water
Directions
- Sit together the dry ingredients. Add in 1/2 to the water and yeast mix. Beat 1 minute on #1 setting (slow). Add in shortening. Beat on #2 setting (medium) for 2 min. Add in approximately 1 qt of flour mix. Beat on #3 setting for 2 min. Scrape down and add in remainder of flour and beat on #1 for 1 minute then on #2 for 2 min. If bread does not climb beater and sides of bowl add in a bit more flour. Put into greased container and put in oven with pilot light on till 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 possibly 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 possibly 150 to 200 rolls.
- Ethel says: 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 qt Hobart mixer with a hook is ideal for mixing. This is a good recipe for your church dinner!
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