Ann Pillsbury’s “no-Knead” Special Bread 1945

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READY IN: 6hrs
YIELD: 3 loaves
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups scalded milk
  • 1
    tablespoon salt
  • 14
    cup sugar
  • 12
  • 1 12
    cups water
  • 3
    (1/4 ounce) packages yeast
  • 9
    cups sifted flour, Pillsbury's best
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DIRECTIONS

  • 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 (80° to 85° F.) until double in bulk, about 2 hours.
  • Bake . . . in moderate preheated oven (375° 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 (375° F.) for 25 minutes.
  • "THIS METHOD GUARANTEED ONLY WITH PILLSBURY’S BEST".
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