- 1 1/2 cups [375 mL] milk
- 2 tablespoons [30 g] sugar
- 1 tablespoon [15 mL] salt
- 2 tablespoons [30 g] shortening
- 2 packs active dry yeast
- 1/2 cup [125 mL] lukewarm [not hot] water
- 6 to 6 1/2 cups [840 to 910 g] all-purpose flour, sifted
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- Bring milk to a boil, until it reaches [150°F / 300°C] on top.
- Remove from heat.
- Stir in sugar, salt and shortening.
- Dissolve yeast into lukewarm water, for approximately 5 minutes.
- Beat 1 cup [140 g] flour into sugar/shortening mixture until smooth, for approximately 1 minute.
- Well beat in dissolved yeast.
- Stir in remaining flour, 1 cup [140 g] at a time.
- Stir until dough shapes into an uneaven ball and gets away from the sides of the bowl.
- Transfer dough onto a lightly floured surface; knead dough until smooth and stretchy, for approximately 10 minutes.
- Transfer dough into a greased bowl.
- Cover; leave to rise into a warm environment until doubled in bulk, for 1 to 1 1/2 hours.
- Punch down dough.
- Divide dough into two equal parts.
- Shape each part into a bread.
- Leave to rise into 2 [8 1/2 x 4 1/2 x 2 1/2-inch - 22 x 11 x 6-cm each] greased molds, until doubled in bulk.
- Meanwhile, preheat oven to 375°F [190°C].
- Bake breads into preheated oven, for 50 to 60 minutes.
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