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Prep Time: 180 Minutes Cook Time: 50 Minutes |
Ready In: 230 Minutes Servings: 12 |
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This recipe is from a cookbook called The Bread Basket. This book promoted Fleischmann's yeast. Ingredients:
4 cups buttermilk |
2 tablespoons sugar |
2 tablespoons salt |
2 compressed yeast cakes |
12 cups flour |
2 tablespoons melted shortening |
Directions:
1. Scald buttermilk,add sugar and salt;cool to lukewarm.Dissolve yeast in lukewarm buttermilk.Add half the flour and beat until smooth.Add melted shortening and remaining flour,or enough to make easily handled dough.
2. Knead dough quickly and lightly until smooth and elastic. Place dough in greased bowl,cover and set in warm place,free from draft.
3. Let rise until doubled in bulk, about 1-1/2 hours.When light,divide into 3 equal portions and shape into loaves.Place in greased bread pans.
4. Cover and let rise until doubled in bulk,about 1 hour.Bake in a 425 degree F oven for 15 minutes,then reduce heat to 375 degrees F and finish baking 35 minutes longer.
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