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12-14 c. Pillsbury bread flour

Use the Cornell Triple-Rich Flour Formula to boost nutrition: For each cup of flour, put in the cup: 1 tbsp. dry milk powder 1 tsp. wheat germ

Then fill cup with flour. 3 pkg. dried yeast 1/2 c. oil or shortening 4 tsp. salt 4 c. water 1 egg

In large bowl, combine 2 cups of the flour, sugar, salt and yeast. Heat water and oil together until very warm (120-130 degrees, use a thermometer); add to flour mixture. Blend until moistened, then beat with mixer 3 minutes at medium speed. Add egg. Begin adding remaining flour, using mixer as long as possible. Add flour until dough is no longer sticky to the touch. You will use more or less flour depending upon the relative humidity and the age of your flour. You must knead the flour in unless you have a doughmaker with a hook.

Turn dough into a greased bowl, oil the top, cover with a clean towel, and place it in a warm, draft-free place to rise. It is done rising when it has about doubled in bulk, and when an indentation remains in the dough after you poke your finger into it.

Turn the dough out onto a floured surface. Use a sharp knife to cut it into 4 or 5 equal pieces. Knead each piece thoroughly; this develops a fine texture. Shape each piece into a loaf shape, and place each in a well-greased 9 x 5 inch loaf pan. Brush the tops with melted shortening. Place the pans in a warm place again, covered with a clean towel. Let the dough rise until the top of the dough is even or slightly above the sides of the pans.

Bake at 375 degrees (be sure to preheat) for 40-50 minutes or until the bread is nicely browned and the loaves sound hollow when thumped. Immediately remove loaves from pans and cool on racks.

When bread is completely cool, put it in clean plastic bags and seal it tightly. Freeze the loaves you will not use immediately. 4 or 5 loaves.

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