Bread

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 3 cups milk, scalded
• 7 tablespoons sugar, divided
• 2 teaspoons salt
• 1/2 cup shortening
• 3 cups water
• 3 (1/4 ounce) packages yeast or 3 tablespoons yeast
• 14 -15 cups flour (you can use half whole-wheat, half flour if you wish)
• oil, for greasing pans

Recipe

• 1 put 6 tablespoons sugar, salt, shortening and 1 cup warm water in a large bowl.
• 2 pour three cups scalded milk into the bowl, stir to dissolve and melt the shortening.
• 3 cool to lukewarm.
• 4 meanwhile, pour 1 1/2 cups warm water into a medium bowl.
• 5 add 1 tablespoon sugar and whisk in yeast.
• 6 let stand until puffed up, before pouring into the lukewarm milk.
• 7 rinse bowl with 1/2 cup warm water, pour into the milk mixture.
• 8 beat in 7 1/2 cups flour ( or wholewheat) until smooth.
• 9 work in between 7 to 7 1/2 cups more flour.
• 10 knead on the counter for about 10 minutes.
• 11 put in an oiled bowl and let rise until doubled in size, covered with oiled, waxed paper.
• 12 when risen, punch down before turning out on the counter.
• 13 cut into four equal pieces.
• 14 shape into loaves, about 9 x 5 inches.
• 15 put into oiled pans and cover with the waxed paper.
• 16 let rise until doubled.
• 17 bake at 425°f for 10 minutes, before reducing heat to 325 f for 15 minutes.
• 18 turn pans back to front.
• 19 bake 3-5 minutes more or until bottoms are browned and hollow sounding when gently tapped.
• 20 put back in oven, if only bottom needs more time, without pan.
• 21 bake 1-2 minutes.
• 22 brush margarine on tops.
• 23 put in plastic bags when cold.
• 24 freeze.