Ann Pillsbury’S “No-Knead” Special Bread 1945

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   ["Combine 1 1/2 cups scalded milk, 2 tablespoons salt, 1/4 cup sugar and 1/2 cup shortening.", "Cool . . . to lukewarm by adding 1 1/2 cups water.", "Add . . . 3 packages yeast, (compressed or dry granular) mix well.", "Blend in . . . 3 eggs.", "Add gradually . . 9 cups sifted PILLSBURY'S BEST Enriched FLOUR; mix until dough is well-blended. (This dough will be softer than a kneaded dough.).", "Place dough in large greased bowl and cover.", "Store . . . dough in refrigerator or cold place at least two hours or until needed.", "Shape . . . chilled dough into three loaves on well-floured board; place in greased, 9x4x3-inch pans and cover. ( make 3 loaves).", "Let rise . . . in warm place (80u00b0 to 85u00b0 F.) until double in bulk, about 2 hours.", "Bake . . . in moderate preheated oven (375u00b0 F.) for 1 hour.", "Note: If desired, one-third of dough may be used to make 1 dozen rolls. Fill 3-inch, greased muffin pans 1/2 full; let rise in warm place until double in bulk, about 1 hour, and bake in moderate oven (375u00b0 F.) for 25 minutes.", """THIS METHOD GUARANTEED ONLY WITH PILLSBURY'S BEST""."]

* Per serving · 4 servings · Values may vary.

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