2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F)
8 cups all-purpose flour
1 teaspoon salt
2 cups white sugar
1 1/2 cups milk
3/4 cup butter, melted
2 teaspoons vanilla extract
2 tablespoons butter, melted
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, beat eggs until fluffy. Stir in 4 cups of flour, salt, sugar, milk, 3/4 cup melted butter, yeast mixture and vanilla. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise overnight in the refrigerator.
The next morning, deflate the dough and turn it out onto a floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 90 minutes.
Brush risen loaves with 2 tablespoons melted butter and bake in preheated oven for 1 hour, or until golden brown.
BREAD NO. 1:
12 c. sifted flour
1 c. scalded milk
3 c. boiling water or potato water
6 tsp. salt
4 tbsp. sugar
1 yeast cake or envelope of yeast dissolved in 1/4 c. warm water
4 tbsp. fat
Mix and bake at oven temperature 415 degrees.
BREAD NO. 2:
12 c. flour
3 to 4 med. potatoes, cooked and mashed fine
4 tbsp. fat
5 tsp. salt
4 tbsp. sugar
1 yeast cake or env. of yeast dissolved in 1/4 c. of water
Mix and bake at oven temperature 325-350 degrees.
2 pkgs. yeast
1 c. lukewarm water
1 tsp. sugar
2 c. milk
1/4 c. butter
1/2 c. sugar
1 tbsp. salt
6-7 c. flour
Soften yeast in the water to which the teaspoon of sugar has been added. Scald the milk and combine with the butter, 1/2 cup sugar and salt. Stir until the butter melts and sugar is dissolved. Cool to lukewarm. Add 2 cups flour to the milk mixture and mix well.
Combine the yeast mixture with the milk and flour mix. Add enough more flour to make a soft dough. Knead until elastic. Place in a greased bowl, cover with a towel and let rise in a warm place until double in bulk. Punch down and let rise again until doubled. Punch down.
Form into rolls or loaves and place in lightly greased loaf pans. Let rise until doubled and bake at 400 degrees. Rolls: about 20 minutes; bread about 45 minutes. Yield: 3 loaves or 3 dozen rolls.
For whole wheat bread and rolls, substitute whole wheat flour for half of the white flour.
Hot Cross Buns – Increase sugar to 3/4 cup. Add 1 cup raisins when combining the yeast and milk mixtures. When baked and cool, form a cross on top of each bun with powdered sugar frosting.
Caramel Sweet Rolls – Combine 2 cups brown sugar, 1/4 cup butter and enough milk to make a paste. Cook over low heat until butter is melted and sugar is dissolved. Pour into heavy pan (cast iron is good). Top with rolls. Let rise until double in bulk and bake as directed above.