Recipe: No Knead Bread - Basic Recipe (makes 3 loaves, Pillsbury, 1940's)

NO KNEAD BREAD - BASIC RECIPE
"Here's a new-fashioned, nutritious, easy-to-make bread that's good today, better tomorrow! Makes excellent toast, superior sandwiches! Its delicious flavor will make it your family's favorite ... the ease with which it is made and its keeping qualities will put it at the top of your list of favorites."


1 1/2 cups milk, scalded
1/2 cup shortening
1/4 cup sugar or light corn syrup
2 tablespoons salt
1 1/2 cups water
3 cakes compressed yeast (or 3 packages dry granular yeast), dissolved according to directions on package
3 eggs
10 cups sifted Pillsbury's all-purpose flour

Combine scalded milk, shortening, sugar or corn syrup and salt. Cool by adding 1 1/2 cups water. Add dissolved yeast. Stir in eggs.

Add 10 cups sifted flour; mix until dough is well-blended.* This dough will be softer than a kneaded dough and may or may not be chilled after mixing.

If dough is not being chilled, shape immediately into loaves as directed below. If dough is to be chilled, place in greased bowl, cover and store in refrigerator or cold place at least two hours.

Shape dough (chilled or unchilled) into three loaves on well-floured board; place in greased, 9x4x3-inch pans and cover. Let rise in warm place (80 to 85 degrees F) until DOUBLE IN BULK; allow about one hour for unchilled dough, about two hours for chilled dough.

Bake in moderate oven (350 degrees F) for 1 hour.

*MIXER METHOD:
When using electric mixer, add half the flour to liquid ingredients and mix 1 minute at low speed, then add remaining flour and mix by hand.

Makes 3 (9-inch) loaves
Source: Recipe Booklet: Bake the No-Knead Way, Ann Pillsbury's Amazing Discovery Saves Up to 1/2 Your Baking Time, Pillsbury Mills, Inc., 1945 and 1946