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German Yeast Bread Recipe

by CookEatShare Cookbook

Ingredients

4 c. lowfat milk 1/3 c. hot water 2 T sugar 3 yeast cakes 6 c. sifted unbleached flour 6 large eggs 1 1/4 c. sugar

1 1/4 stick butter 3 T solid vegetable shortening 1/2 teaspoon finely grated lemon peel 1 c. raisins 1 T salt 10 c. sifted unbleached flour

Directions

1. Grease four 9 x 5-inch glass loaf pans and two 7 x 3-inch loaf pans. Grease large bowl and set aside. Scald lowfat milk. Transfer to large bowl and cool to 105 degrees. Put together water and sugar in small bowl. Add in yeast cakes and mash till dissolved; add in to cool lowfat milk. Stir in 6 cups of flour and beat till smooth; use wooden spoon. Cover bowl with dry cloth and let dough rise in warm draft-free area till doubled in volume.Beat large eggs in large bowl to blend. Measure 2 tbsp large eggs and set aside. Mix sugar into remaining large eggs. Heat butter and shortening in small saucepan over low heat. Stir in salt and lemon peel. Add in butter mix and egg mix to dough and stir well. Add in 9 cups flour and mix well. Sprinkle work surface with some flour. Knead dough about 15 min, dusting with flour if necessary. Transfer dough to greased bowl, turning to coat entire surface. Cover with damp cloth and let rise in warm area till doubled in volume, about 2 hrs.
2. Preheat oven to 375 degrees. Punch dough down and transfer to lightly floured surface. Divide in parts. Roll dough pcs up loosely, and arrange seam side down in prepared pans. Cover each loaf with dry cloth and let rise in warm area for 15-20 min.
3. Put together reserved egg and 1 tbsp water in bowl. Brush top of each loaf with mix. Bake 10 min. Reduce oven temperature to 350 degrees and continue baking till loaves sound hollow when tapped on bottom about 30-35 min. Cool 10 min in pans. Remove loaves from pans and transfer to rack. Cool completely before slicing.

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