Makes 3 loaves
- 4 C. Liquid, milk & water
- 1 Tbs. Salt
- 3/4 C. Sugar
- 1/2 C. Melted Shortening (Lard)
- 2 Packages Yeast, soak in 1/2 C. lukewarm water
- 9 C. Flour (approximate)
- Mix bread dough in electric mixer until smooth, then continue beating with wooden spoon adding white flour until dough cleans the bowl.
- Remove onto floured board and knead 10 min. until smooth and blistered.
- Place in greased bowl, turning so greased side is up. Cover with a towel and let raise for 2 hours in warm place (85 deg.) until doubled.
- Punch down, form into 3 loaves, put in greased loaf pans, grease top of loaves, cover, let rise again 50 to 60 minutes.
- Bake 400 deg. for 10 minutes, 350 deg. for 45 minutes. Tap loaf, it should sound hollow. Immediately remove from pans to cool on rack.
For Tender Crust – brush with melted butter and cover for a few minutes after baking.
For Crisp Crust – do not grease or cover after baking.