1 ¼ cups warm water
1 cup lukewarm milk
4 tablespoons sugar
2 teaspoons salt
3 tablespoons shortening or oil 2 tablespoons soft butter
7 cups all-purpose flour
Dissolve the yeast in 1/3 cup of the warm water. Combine the remaining water, milk, sugar, salt, shortening and butter in a large bowl. Add the dissolved yeast and enough of the flour to make a soft, sticky dough. Place the remaining flour on a pastry board, turn the dough out on top of it and knead until the dough is smooth and the flour absorbed. If the dough is still sticky, add a little more flour. Place the dough in a greased bowl and turn once to bring the greased side on top.
Cover and let rise in a warm spot for 1 hour, or until the dough doubles in bulk. Punch down, turn dough again and let rise for ½ hour, or until almost double in bulk. Divide the dough in half and let rest for 10 minutes. Shape each half into a loaf and place in a well-greased 5” by 9” loaf pan. Cover and let rise in a warm spot for ½ hour. Bake the loaves in a preheated 425 degree oven for 25 minutes, or until they sound hollow when tapped. Remove to racks to cool. Makes 2 loaves.
Contributor: Donna Dawson Kessler
