"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4 c. warm water 2 TB. yeast 1 c. dry powdered milk 1/2 c. sugar 1 TB. salt 1/2 c. oil 2 eggs 11-12 c. white flour
Combine water and yeast. Let rise 10 min. Add other ingredients except flour. Add flour 2-3 cups at a time. Mix several minutes. Let rise in bowl until double in bulk, (1/2 hour or so.) Form four or five loaves. Let rise in pans 1/2 hour. Bake @ 350º for 30-35 minutes or until golden brown.
This is a recipe I got from Ginnie Davis way back when we were first married. It was always failproof and that's why I've always loved it. I have experimented many times with adding wheat flour and cutting down on white and it has always worked. The original recipe calls for 12-14 c. of flour but that has never worked in the East. If you're in Utah, maybe that is better. Just make sure it isn't too heavy. It also says to bake it for 40-45 minutes but again, that is way to long here. Maybe it would work in Utah. Delicious bread and it's fun to think of old friends when I make it.
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