2 cups hot water
1 1/2 cups vegetable oil
2 pounds all-purpose flour
6 ounces granulated sugar
2 ounces salt
10 ounces eggs (about 6 total), beaten
1 1/4 ounces active dry yeast
1 1/2 cups warm water (110°F)
2 pounds all-purpose flour
2 ounces cornmeal
Yield: 5 1/8 lb loaves
1. Combine 2 cups warm water and oil in mixer bowl.
2. Add 2 lb flour, sugar, salt, and eggs to water-oil mixture.
3. Dissolve yeast in 1 1/2 cups warm (110°F) water. Add to flour mixture. Mix on medium speed for 2 minutes, using dough arm.
4. Add enough remaining flour (2 lb) to make a stiff batter. Cover and let rise until light and double in bulk. Punch down dough.
5. Grease five loaf pans (5x9x2-3/4 inches). Sprinkle with cornmeal. Scale 1 lb 8 oz dough per pan. Shape and place in pans. Sprinkle with cornmeal. Cover. Let rise until double in bulk.
6. Bake at 375° for 40-50 minutes or until loaf sounds hollow when tapped lightly.
Yield: 5 1/8 lb loaves
1 1/2 cups vegetable oil
2 pounds all-purpose flour
6 ounces granulated sugar
2 ounces salt
10 ounces eggs (about 6 total), beaten
1 1/4 ounces active dry yeast
1 1/2 cups warm water (110°F)
2 pounds all-purpose flour
2 ounces cornmeal
Yield: 5 1/8 lb loaves
1. Combine 2 cups warm water and oil in mixer bowl.
2. Add 2 lb flour, sugar, salt, and eggs to water-oil mixture.
3. Dissolve yeast in 1 1/2 cups warm (110°F) water. Add to flour mixture. Mix on medium speed for 2 minutes, using dough arm.
4. Add enough remaining flour (2 lb) to make a stiff batter. Cover and let rise until light and double in bulk. Punch down dough.
5. Grease five loaf pans (5x9x2-3/4 inches). Sprinkle with cornmeal. Scale 1 lb 8 oz dough per pan. Shape and place in pans. Sprinkle with cornmeal. Cover. Let rise until double in bulk.
6. Bake at 375° for 40-50 minutes or until loaf sounds hollow when tapped lightly.
Yield: 5 1/8 lb loaves
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