Ingredients
6 -7 cups flour
13 cup dry nonfat dry milk powder
14 cup sugar
1 tablespoon salt
2 (1/4 ounce) packages dry yeast
13 cup soft butter
2 cups very warm tap water (115-120 degrees)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
Maple wood — sweet, mild smoke for bacon, ham, poultry
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In a very large mixing bowl of your mixer put 2 cups flour, dry milk, sugar, salt, and undissolved dry yeast. Add the butter. Gradually add the tap water to the above and beat 2 minutes on medium speed scraping bowl occasionally. Add 3/4 cup flour and beat on high for 2 minutes. Stir in additional flour to make a stiff dough. Turn onto a lightly floured board and knead 100 times till dough is smooth and elastic. Place in greased bowl; cover, and let rise till double, about 45-60 minutes. Punch down and let rise again to less than doubled, about 25 minutes. Divide dough in half; and each half, cut into 10 equal pieces. Form each piece into a smooth, round ball. Place on greased sheet about 2" apart; press to flatten a little. Cover and let rise till doubled in bulk, about 1 hour. Bake at 375 degrees for 15-20 minutes or till done.