• 7 cups of All-Purpose Flour (Maida)
• 2 packages of Dry Yeast
• 3 tbsp Sugar
• 1 tbsp Salt
• 2 tbsp Vegetable Shortening
• 2 ¼ cups of Scalded Milk (cooled to about 120°)

Mix 3 ½ cups of all-purpose flour with sugar, salt, vegetable shortening and yeast in a large mixing bowl.

Add very warm milk; beat for about 1 minute.

Stir in enough of the remaining flour, a cup or so at a time, until dough is easy to handle.

Turn dough onto a lightly floured surface.

Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes.

Place dough in a large buttered mixing bowl. Turn dough over so greased side is up.

Cover with a clean dish towel and let rise in a warm place, out of drafts, for about 1 hour, or until doubled.

When dough is touched, an indentation will remain.

Punch dough down and divide into two equal portions.

Flatten each half with hands or rolling pins into a rectangle about 18x10 inches.

Starting at 10-inch edge, roll dough tightly; pinch long seam together.

With sides of hands, press each end of loaf; fold ends under loaf.

Place loaves, seam side down, in loaf pans (approximately 9 x 5 x 3-inch).

Brush each loaf lightly with butter. Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes.

Preheat oven to 425°. Bake loaves on a low rack, so tops of pans are at the center of the oven.

Bake for 25 to 30 minutes.

Bread will sound hollow when lightly tapped.

by Pak101.com (few years ago!) / 821 views