2 yeast cakes 2 tbsp. shortening
1/4 cup lukewarm water 2 eggs, beaten
1 tsp sugar 8 cups sifted flour, or enough to give
2 cups water dough that can be handled
1 tbsp. salt
1/2 cup sugar
Soften yeast in lukewarm water and add a tsp. of sugar. Scald water and let cool to lukewarm. Beat eggs in a large bowl and then add the water, sugar,salt, yeast, and shortening. Add about half the flour and continue beating for about 5 minutes. Stir in the remaining flour and mix thoroughly. Brush top with melted butter. Cover and place in the refrigerator for future use.
Form into loaves and place in greased bread pans. Allow to rise until double in bulk. This will bring the top of the dough even with the edges of the pan. Bake loaves at 450* for 15 minutes and then reduce to 350* for 45 minutes.
From the G.E. Bakeoven recipes
1/4 cup lukewarm water 2 eggs, beaten
1 tsp sugar 8 cups sifted flour, or enough to give
2 cups water dough that can be handled
1 tbsp. salt
1/2 cup sugar
Soften yeast in lukewarm water and add a tsp. of sugar. Scald water and let cool to lukewarm. Beat eggs in a large bowl and then add the water, sugar,salt, yeast, and shortening. Add about half the flour and continue beating for about 5 minutes. Stir in the remaining flour and mix thoroughly. Brush top with melted butter. Cover and place in the refrigerator for future use.
Form into loaves and place in greased bread pans. Allow to rise until double in bulk. This will bring the top of the dough even with the edges of the pan. Bake loaves at 450* for 15 minutes and then reduce to 350* for 45 minutes.
From the G.E. Bakeoven recipes
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