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Ingredients
- 9 cups all purpose flour
- 3 cups whole wheat flour
- 2/3 cup nonfat dry milk powder
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 2 Tablespoons salt
- 7 teaspoons yeast
- 4 cups hot water
Directions
- In large bowl, combine 4 cups flour with remaining ingredients. With mixer at low speed, gradually beat in 4 cups hot water ( 120-130) until just blended. At medium speed, beat 2 minutes occasionally scraping bowl. Gradually beat in 2 cups flour or enough to make thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (5 to 6 cups) to make soft doug. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Cut dough into 4 pieces; shape each piece into ball. Place balls on greased cookie sheets; cover with plastic wrap and freeze until firm. When firm, remove balls from cookie sheets; freezer wrap and return to freezer. (To bake bread same day, cover loosely with towel and let rise in warm place until slightly more than doubled, about q hour. Bake as directed below)
- Bake in preheated natural gas over at 350 for 35 minutes or until loaf sounds hollow. remove from cookie sheet immediately; brush top with butter and cool on wire rack.
- IF FROZEN: About 6 hours before serving, remove as manyh breads from the freezer as needed. Unwrap; place on greased cookie sheet and let stand at room temperature, loosely covered with wax paper, until completely thawed, about 2 to 3 hours. Then let rise in a warm place (80-85 degrees) until slightly more that doubled, about 2 hours. Then bake as above.
- Will make 4 loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 48 servings | |
| Calories 132 | |
| Calories from Fat 13 | 10% |
| Total Fat 1.53g | 2% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 294mg | 12% |
| Potassium 73mg | 2% |
| Total Carbs 25.8g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.35g | 2% |
| Protein 3.79g | 6% |
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