Fresh Yeast Bread

Pre-slice and freeze these loaves. Then simply defrost, heat and rub butter over top for a ‘fresh out of the oven’ taste.

Original recipe makes 6 – 9×5 inch loaves

Ingredients

2 (0.6 ounce) cakes compressed fresh yeast
1 cup warm water (110 degrees F/45 degrees C)
4 cups hot water
3/4 cup white sugar
1 tablespoon salt
1/2 cup shortening
15 cups bread flour

PREP

30 mins
COOK

40 mins
READY IN

3 hrs 20 mins

Directions

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 9×5 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.