Grandpa Bread

Jody Prival
1 can evaporated milk
Water to extend the above to 1 qt.
1/4 cup fat (butter)
1/4 cup sugar (or 1/2 cup honey)
10-11 cups flour (unbleached)
1-3 teaspoon salt
2 pkgs. dry yeast
1 cup warm water
1 teaspoon sugar
Melt fat in a 2 qt. pot. Add evaporated milk and water to make a quart. Heat to scalding temperature. Add salt and sugar or honey. Cool to lukewarm. Dissolve yeast in warm (110-120oF) water and add 1 teaspoon sugar. Let stand while other mixture is cooling. Mix with cooled butter mixture. Add 5 cups of flour--mix until smooth. Add remaining flour. Mix thoroughly and knead for 10 minutes. Place dough in a greased bowl; turn to cover all of dough with grease. Cover bowl with cloth. Let rise to double in bulk (1 1/2 hours at 85{ F). Punch down and form into loaves. Let rise until double in bulk (45 minutes at 85{ F). Bake in 375{ oven for 35 minutes. Remove from oven and cool on racks. Top of loaf may be buttered while hot for a softer crust.

From the Dinner Co-op