|Milk||6 Cup (96 tbs)|
|Vegetable oil||5 Tablespoon|
|Brown sugar/Raw sugar||1⁄2 Cup (8 tbs), heat to lukewarm|
|Dry yeast/4 cakes||4 Tablespoon (use 3 cake yeast in summer)|
Combine and let stand until light and creamy.
Use large bowl — stir into it: 4 cups white flour 10 cups rye and wholewheat flour blended together After stirring all the flour together make a depression in the centre big enough to add: 5 tblspns, vegetable oil 2 tblspns, salt 1 pkg.
onion soup (dry) (delicious flavour) Now pour the liquid ingredients over the dry, then let set for 5 minutes.
It is now ready to be mixed with your hands, then sprinkle flour on the board and knead about 10 or 15 minutes (always keep enough flour on the board), until the dough becomes elastic feeling.
When this stage is reached, sprinkle enough flour inside of bowl to line it and then put the dough into it again.
Now the dough must rise until it is doubled in bulk — about 45 minutes to 1 hour.
After it has risen, punch it down and wait for it to rise again.
When it has, you divide it into 3 parts (approximately 3 lbs.
Bread pans should be well coated with oil before putting the dough into them.
Method for rolling the dough is to make it like a jelly roll and pinch each end and fold under.
After placing in pans, brush oil over the top of each loaf, then with a fork puncture three rows of little holes over the tops of the loaves.
This allows steam to escape and eliminates air bubbles in the bread.
Now cover the pans lightly with a cloth and let it stand until it rises 2" above the pans.
The oven must be turned on until it reaches 375° F.
Place a pan of cold water (holding about 3 cups of water) on the bottom of the oven.
(Do not place bread in oven until 375° F temp, is reached).
Now place the bread in the oven for 45 mins.
at 375° F.
and turn the temperature down to 350° F and continue to bake for another Vz hr.
As soon as the bread is baked, take it out of the pans and wash the tops with cupped hand of cold water (t his will keep the tops from being hard and cracking).
Let them cool and store in refrigerator until eaten.
Serving size: Complete recipe
Calories 2029 Calories from Fat 1083
% Daily Value*
Total Fat 122 g187.4%
Saturated Fat 35.4 g177%
Trans Fat 0 g
Cholesterol 135.6 mg45.2%
Sodium 572.3 mg23.8%
Total Carbohydrates 194 g64.7%
Dietary Fiber 12.6 g50.4%
Sugars 171.3 g
Protein 67 g133.3%
Vitamin A 27.7% Vitamin C 0.3%
Calcium 157.1% Iron 57.6%
*Based on a 2000 Calorie diet