2 1/4 c lukewarm milk, water, OR potato water
3 T sugar
1 T salt
CRUMBLED INTO THE MIXTURE:
2 cakes compressed yeast OR 2 packets dry yeast
See package directions. Stir until yeast is dissolved
2 T soft shortening OR cooking oil
7-71/4 c sifted GOLD MEDAL flour
Add in 2 additions amount necessary to make dough easy to handle.
TURN OUT on a floured board and knead until surface of dough is smooth and blistered in appearance (about 5 minutes) Round up and place in greased bowl turning once to bring greased side up. Cover with a damp cloth and set to rise at 85º until indentation remains when two fingers are pressed deep into the dough. (double in bulk)... 11/2 - 2 hours. Punch down by sinking closed fist to the bottom of the dough. Bring edges to center and smooth ball, turn over in bowl.
COVER with damp towel and set to rise AGAIN at 85º until not quite double in bulk...30 min...Divide dough in two parts. Round up each part and mold into loaves as follows:
FLATTEN dough into oblong shape, pressing out all the air. (work with closed fist, back of fingers on dough) Fold in lengthwise, flatten again. Lift by ends and pull..slapping center of dough or table several times to lengthen ( size should be about 15x5 in). Bring the two ends to the center, overlap them and seal well by pressing down firmly with knuckles. Take hold of further edge of longside and fold over 1/2 of the way and seal well with heel of hand. Fold dough over another half and seal, fold again to edge nearest to you. Seal again and roll back and a few times to tighten. Seal each end.
PUT into 2 greased loaf pans, 8 1/2 x 4 1/2 -2 OR 9 1/2x 5 1/4 x 2 1/4 in Cover with a damp cloth and let rise at 85º until impression remains when dough is touched lightly with finger (double in bulk)...50-60 minutes.
BAKE 25-30 minutes in hot oven preheated to 450º (350º + 10)
FOR 4 LOAVES Double the recipe from 2 loaves but use only2 cakes yeast
FOR 6 LOAVES use three times the recipe for two loaves but use only 3 cakes yeast
FOR 8 LOAVES Use 4 times the recipe for two loaves but use only 4 cakes yeast
In making 6-8 loaves, the 2nd and 3rd rising should be two times as long as those for two loaves.