Ready in: 35-40
- 4 – 5 lbs (8 -10 cups) flour
- 1 pack instant yeast
- 1 tbsp salt
- 2 tbsp sugar
- ¼ lb margarine
- ¼ lb shortening
- 1 cup evaporated milk
- 3 – 4 cups water
- 1 egg, lightly beaten
In large mixing bowl, sift flour and add next three ingredients. Set aside.
In a saucepan, heat milk and water. Add margarine and shortening and let it melt. Remove from heat. With a wooden spoon, gradually stir in beaten egg. Cool to lukewarm.
Mix in milk mixture with flour to make soft but sticky dough. Knead well for 5 – 10 minutes. You can also use a dough hook on an electric mixer and knead for 5 minutes.
Turn into a greased bowl, cover and let rise for approximately 1 hour or until doubled in size. Punch down dough, knead and cut into 5 or 6 pieces according to size of bread pans.
Grease pans, form dough into loaves and place in baking pans. Let dough rise again about 30 – 40 minutes until doubled in size.
Bake in preheated 350 degree oven for twenty minutes or until lightly browned. You can also form the dough into smaller rounds for bread rolls.
Remove from oven and turn onto wire rack to cool.