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.
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