3 cps soya flour
9 cps sifted all-purpose enriched flour
4 cps milk
1 cp lukewarm water
5 tbsp sugar
5 tsp salt
5 tbsp shortening
2 cakes yeast
1 - The soya flour in this recipe is not sifted before measuring.
2 - Stir flours together, and proceed as follows:
3 - Scald the 4 cps of milk, and add to it add the salt and sugar.
4 - Dissolve yeast with 1 cp lukewarm water and add 1 tsp sugar.
5 - Let stand for 10 minutes.
6 - When the 4 cups of milk have cooled, add dissolved yeast to milk mixture.
7 - Next add flour and the softened shortening.
8 - Mix well and turn out onto a floured board.
9 - Knead until dough becomes elastic and does not stick to the board.
10 - Place in a greased bowl, allow to rise until double in bulk, then punch down.
11 - Allow to rise a second time until double in bulk.
12 - Remove bread from bowl, punch dough down and cut into 4 equal sized loaves.
13 - Shape, cover, and allow to stand 20 minutes on a baking board.
14 - Then flattten out each loaf and again reshape.
15 - Place in greased pans. Allow to rise until double in bulk,
or until when pressed with a finger, the imprint does not dissappear.
16 - Bake in 350 degree preheated oven for 1 hour
This recipe makes approximately four 1 1/2 lb loaves.
Note: To get browner, softer top crust, sprinkle tops of
unbaked loavess lightly with lukewarm water.
To prevent soggy bottom crust and to protect texture, remove bread from tins at once.
Cool on wire cake coolers.