11 1/2 lbs. flour
3 c. sugar
3 c. dry milk powder
6 oz. dried egg solids
3 tbsp. salt
1 1/2 lbs. shortening
7 lbs. water at 110 degrees (3 1/2 qts.)
1/2 c. dry yeast granules, dissolved in water

Sit together the dry ingredients. Add 1/2 to the water and yeast mixture. Beat 1 minute on #1 setting (slow). Add shortening. Beat on #2 setting (medium) for 2 minutes. Add approximately 1 quart of flour mixture. Beat on #3 setting for 2 minutes. Scrape down and add remainder of flour and beat on #1 for 1 minute then on #2 for 2 minutes. If bread does not climb beater and sides of bowl add a bit more flour. Turn into greased container and put in oven with pilot light on until double in bulk. (Electric oven may be heated to 200 degrees then turned off for raising of bread dough.)

When double in bulk, punch down and stretch dough in turning. Let raise again. Form into rolls or coffee bread as desired, placing in greased pans for baking. Let raise to double in size and bake at 375 degrees. Makes 8 large coffee breads or 150 to 200 rolls.

Ethel says: Stretching the dough when raising and when forming rolls produces a more fine grained bread and eliminates kneading. On a humid day more flour is required. The bowl and beater should be warm when bread is mixed. A 20 quart Hobart mixer with a hook is ideal for mixing. This is a good recipe for your church dinner!