Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Water |
| 3 packs | Yeast |
| 1 tablespoon | Sugar |
| 8 cups | Scalded Milk |
| ⅔ cup | Shortening |
| 1 cup | Sugar |
| ½ cup | Molasses |
| 2 tablespoons | Salt |
| 12 cups | Whole Wheat Flour |
From: Claudia Knowles <KnowlesCM7@...> Date: Wed, 14 Aug 1996 20:30:00 -0400 Dissolve yeast in ⅔ c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1½ to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE:Raisins and/or walnuts can be added for a change. Also this bread freezeswell.
EAT-L Digest 13 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .