Ingredients
- 6 1/2 to 7 cups all-purpose flour
- 2 packages RED STAR QUICK RISE yeast or active dry yeast
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 1/4 cup water
- 1 cup milk
- 2 tablespoons shortening
Preparation
Step 1
In large mixer bowl, combine 3 cups flour, yeast, sugar and salt; mix well.
Heat water, milk and Shortening until very warm (120*-130*; Shortening does not need to melt).
Add to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining flour to make a firm dough.
Knead on floured surface until smooth and elastic, 5 to 8 minutes.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place until light and doubled, 30 to 40 minutes (1 hour for active dry yeast).
Punch down dough.
Divide into 2 parts.
On lightly floured surface, roll or pat each half to a 14x7-inch rectangle.
Starting at the shorter side, roll up tightly, pressing dough into roll with each turn.
Pinch edges and ends to seal.
Place in greased 9x5 or 8x4-inch bread pans.
Cover; let rise in warm place until double, 20 to 25 minutes (30 minutes for active dry yeast).
Bake at 400* for 35 to 40 minutes until golden brown. Remove from pans; cool.