Ingredients
9 c. flour
1 1/2 c. milk, scalded
1 1/2 c. water
4 eggs
2/3 c. sugar
2 tsp. salt
2 pkg. dry yeast
2 sticks oleo, melted
Method
Sources
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Pour all flour into Tupperware Fix-N-Mix bowl. Make a well in the center, take a portion of the scalded milk and all the water and mix together. Dissolve yeast in this mixture. Add rest of the milk. Combine eggs, sugar and salt. Add to yeast mixture. Pour into well in flour. DO NOT STIR. Seal bowl. When seal pops up, add melted oleo to well. Stir mixture with flour. Re-seal and burp bowl. When top pops again, punch out the dough on floured board; shape into loaves, rolls, etc. Let rise again. Bake at 350° until done. Yields 24 large dinner rolls.