Makes 4 medium loaves of bread
- 3 C scalded milk
- 3 TBL shortening
- 2 tsp salt
- 2 TBL fresh yeast
- 10 C flour
- 1/4 C sugar
- Add the shortening, salt and sugar to the milk and allow it to cool to under 100 degrees
- Dissolve the yeast in 1/4 C warm water and add to the milk mixture
- Start adding flour, stirring until the dough is no longer sticky
- Knead with Kitchen Aid or Bread Maker for 5 minutes
- Place in large glass bowl, and allow to rise until doubled in bulk
- Punch down, cut into quarters and shape each quarter into a loaf and place in greased pans to rise again until doubled in size
– Cover tops with damp cheesecloth or towels to keep moist while rising - Bake covered for 10 minutes at 450º
- Reduce heat to 350º
- Uncover and bake 20 minutes longer or until rich golden brown.
– Internal temperature should be 190 -200º - Remove from pans, and place on cooling racks.
- Brush tops with butter and cool before wrapping for storage
- Put foil over loaves if they start to brown too quickly
This is also great for French Toast.
