Ingredients
1 34 cups milk
2 (7 g) packages granulated yeast
14 cup lukewarm water
12 cup molasses
2 eggs
3 34 cups enriched flour
3 34 cups whole wheat flour
3 teaspoons salt
12 cup shortening, melted
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard Malabar black peppercorns — everyday grinding pepper
Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Pasta roller and cutter for fresh pasta, laminated doughs
Hand-crank grain mill — freshly milled flour for bread and pastry
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard Malabar black peppercorns — everyday grinding pepper
Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Pasta roller and cutter for fresh pasta, laminated doughs
Hand-crank grain mill — freshly milled flour for bread and pastry
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Scald milk and allow to cool to lukewarm. Add to yeast which has been softened in lukewarm water. Mix in molasses and eggs. Add 4 cup of mixed dry ingredients, and beat until smooth and elastic. Stir in shortening. Add remaining flour, Mix thoroughly. Cover and let rise 10 minutes. Knead until smooth, then place in a greased bowl, grease all sides of dough. Store in refrigerator. Knead a few seconds then shape into rolls. Place 1-inch apart on greased pan. Dot with butter or margarine. Allow to rise in a warm place. Bake at 400F for 12-15 minutes.