- 1 cup [250 mL] water
- 1 cup [250 mL] evaporated milk
- 1/4 cup [60 g] margarine
- 1 1/2 cups [300 g] sugar
- 6 to 9 cups [840 g to 1.26 kg] flour
- 4 small or 3 large eggs
- 1 large cake yeast
- 1/4 cup [60 mL] warm water
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- Bring together water and evaporated milk to a boil.
- Stir in margarine and sugar, stirring until lukewarm.
- Add 2 cups [280 g] flour; beat.
- Beat in eggs one at a time, beating well after each addition.
- Dissolve yeast into warm water; pour all over dough.
- Slowly mix in 6 to 7 cups [840 to 980 g] of remaining flour.
- Knead dough until smooth.
- Leave dough to rise, away from drafts, until doubled in bulk.
- Divide dough into 3 equal parts.
- Transfer dough into 3 greased cake pans.
- Grease top of breads.
- Leave bread to rise until dough rises up to 1 inch [2.5 cm] over pans.
- Preheat oven to 350°F [180°C].
- Bake breads into preheated oven, for 50 to 60 minutes.
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