WHITE BREAD
12cups Sifted Bread Flour 1 tablespoon Salt

1 Yeast Cake 3 tablespoons Mazola
{cup Lukewarm Water 4 cups Lukewarm Liquid
2 tablespoons Lily White (Milk or Water)
Syrup

APP Lily White Syrup and yeast to one-fourth

cup lukewarm water and stir until yeast is
dissolved. Add to the four cups liquid and six cups
flour. Beat until light and bubbly. Cover and set
in a warm place (80°) for one and a half hours. Add
Mazola to sponge, sift salt with remaining six cups of
flour and add to sponge. Knead for ten minutes.
Cover and let rise (over night) until doubled in bulk.
Mould lightly into four loaves, oil lightly with Mazola,
let rise until doubled in bulk. In baking, the oven
should be hot the first ten minutes, then reduce
heat to moderate temperature, and bake forty-five to
fifty minutes. Bread should be a golden brown
all over when baked.

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