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|
|
Amount |
Measure |
Product |
|
2 |
cups |
milk |
|
2
|
tablespoons
|
shortening
|
|
l
|
cup
|
lukewarm
water
|
|
1/4
|
cup
|
light
corn
syrup
or
honey
|
|
2
|
cups
|
water
|
| |
12
|
cups
|
flour
(about)
|
|
1
|
cake
|
yeast,
compressed
,
or
dry
granular
|
|
4. |
teaspoons |
salt |
Preparation
Scald the milk. Add the syrup or honey, salt, shortening, and
water. Cool until it is lukewarm. Add the yeast which has been
softened in l cup of lukewarm water. Add the flour gradually,
mixing in thoroughly. When the dough is stiff, turn out on a
lightly floured board and knead until it is smooth and satiny.
Shape into a smooth ball. Place in a greased bowl. Cover and
let it rise in a warm place (80 to 85° F.) until doubled
in bulk. This will require about 4 or 5 hours. Punch down. Let
it rise again. When it is light, divide it into four equal portions.
Round up each portion into a smooth ball. Cover well and let
it rest from 10 to 15 minutes. Mold into loaves. Place in greased
bread pans. Let rise until doubled in bulk. Bake in a moderately
hot oven (400° to 425° F.) from 40 to 45 minutes. Yield:
four 1-pound loaves. |
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