Preslice and freeze these loaves Then simply defrost heat and rub butter over top for a fresh out of the oven taste
Prep Time
2 hrs 10 mins
Dificult
Medium
Servings
3 hrs 20 mins
Ingredients
Instructions
In a small bowl
dissolve yeast in warm water. Let stand 10 minutes.
In a very large bowl
combine hot water
white sugar
salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour
1 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 elastic
about 15 minutes.
Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
about 1 hour.
Deflate dough
form into rounds and let rise again until doubled
about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume
about 40 minutes. Meanwhile
preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 35 to 40 minutes
until loaves are golden brown and bottoms sound hollow when tapped.
