Ingredients
4 Packages active yeast
2 cup dry milk
1 cup sugar
4 teaspoons salt
16 cups flour
6 cups water
2 cups butter
8 eggs
Directions
In a large mixer, stir together yeast, dry milk, sugar, salt, and 6 cups of flour.
In a large saucepan over low heat, heat the water and butter until very warm (120 to 130 degrees F).
On low speed, gradually beat water mixture into yeast mixture until well blended.
Increase speed to medium; beat 2 minutes, add eggs, and 4 cups flour; beat two minutes.
Using a wooden spoon gradually stir in remaining 5 cups flour until mixture is well blended and forms a thick batter.
Cover with towel and let rise till double in size about 50 minutes.
Turn batter into 4 well greases 13×9 backing pans. Spread evenly into corners, do not let it rise.
Bake at 350 degrees F for 30-35 minutes or until brown. Cut each pan into 24 squares.
Serves 100+
Transition Projects Meal Provider Recipes 