Description
Pre-slice and freeze these loaves. Then simply defrost, heat and rub butter over top for a ‘fresh out of the oven’ taste.
Ingredients
- 2 (0.6 ounce) cakes compressed fresh yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- 4 cups hot water
- ¾ cup white sugar
- 1 tablespoon salt
- ½ cup shortening
- 15 cups bread flour
Instructions
- In a small bowl
- dissolve yeast in warm water. Let stand 10 minutes.
- In a very large bowl
- combine hot water
- white sugar
- salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour
- 1 cup at a time
- beating well after each addition. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 15 minutes.
- Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
- about 1 hour.
- Deflate dough
- form into rounds and let rise again until doubled
- about 30 minutes.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9×5 inch loaf pans. Cover the loaves and let rise until doubled in volume
- about 40 minutes. Meanwhile
- preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 35 to 40 minutes
- until loaves are golden brown and bottoms sound hollow when tapped.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 3 hrs 20 mins
Servings: 72