YEAST BREAD
2 tbsp. shortening
2 tbsp. sugar
2½ tsp. salt
1 cup boiling water
1 cake compressed yeast dissolved in ¼ cup lukewarm water
⅓ cup Carnation Milk
⅔ cup water
7½ cups bread flour, approximately
Put fat, sugar, and salt in a large bowl and pour over it the boiling water and Carnation diluted with ⅔ cup water. When lukewarm (98°F) add the dissolved yeast and 7 cups of flour; stir until thoroughly mixed. Turn dough on to a slightly floured board, knead 10 minutes or until smooth and elastic, adding flour as needed. Put into a bowl, cover and let rise in a warm place (85°F) until double in bulk. Knead dough in the bowl for one minute and again let rise until double in bulk. Cut in half and shape into smooth loaves; place them in a greased pan to again rise until double in bulk. Moisten top with diluted Carnation and place in a hot oven (425°F). Bake about 35 minutes. Makes 2 loaves.