Categories: Breads- Rolls- Biscuits- Corn bread
Ingredients
- 2 cups milk
- 2/3 cup sugar
- 8 tsp. salt
- 3/4 cup (1 1/2 sticks) margarine
- 6 cups warm water (105-115 degrees.)
- 4 pkgs. active dry yeast
- 24 cups (6 lbs.) unsifted flour (about)
Directions
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Heat milk in small saucepan until rim of bubbles forms around edge of pan. Remove from heat; stir in sugar, salt and margarine. Cool to lukewarm.
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Pour warm water into large warm bowl. Sprinkle in yeast; stir until dissolved.
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Add lukewarm milk mixture and 12 cups flour. Beat hard with large spoon until smooth. Make sure flour is 70 degrees, not any cooler.
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Add enough additional flour to make a stiff dough. Turn out onto floured board; knead with the heels of your own well=-scrubbed hands until smooth and elastic. This will take about 10 to 20 minutes. You can rest your arms after 5 minutes of active kneading if you wish. Turn and rotate dough as you knead firmly.
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Place dough in large greased bowl, turning dough to grease top. Cover; le rise in warm place, free from draft, until doubled in bulk, about 1 hour. Poke two fingers into dough. If their impressions remain, dough has risen enough.
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Punch down dough with your fist. Cover; let rest 15 minutes.
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Divide dough into 6 equal pieces. Roll each piece into a 14 × 9-inch rectangle with a rolling pin. Roll up tightly from 9-inch side. Pinch seam side of dough to seal. Press down on ends of dough and turn under to form loaf.
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Place dough, rounded side up, in greased loaf pans. Cover; let as many as will fit in the oven at once rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
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Cover remaining loaves and put in cooler place, free from draft, until doubled in bulk, about 1` 1/2 hours.
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About 15 minute before rising time is up, preheat oven to 400 degrees.
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Bake risen loaves about 30 minutes or until done. To test for doneness, rap knuckle on side of loaf. If it sounds hollow, bread is done.
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Remove bread from pans immediately and let cool on wire racks,
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makes 6 loaves