Dawn Ballard Bread My Mom’s 1950’s adaptation From White Rose Flour Book 2 cups of luke warm water2 packets of yeast – approx. 2 TBSP2 cups of flour1 cup of boiling water4 tabelspoons sugar   /  ¼ cup4 teaspoons salt4 heaped tablespoons shortening  /  ¼ C or apple sauce in place of1 cup cold water10 cups of flour / You can substitute up to 4 cups with other types of grainsi.e. Oatmeal, multigrain, ground flax etc.  Place yeast into luke warm waterLeave 5 minutesStir, 2 cups of flour. Beat till bubble then cover,Leave up to two hours (No Longer)Add sugar and salt to boiling wateStir until it dissolvesAdd shorteningStil until metledAdd 1 cup of cold water, make mixture tepidPour inot yeast mixtureGradually add about 10 cups of flourBeating mixture between additions until mixture still clings to hands but not sticky.Turn out, knead about 10 minutes.Grease mixing bowl and return dough to it.Grease top of fough, cover allow to rise to 2X original sizePunch downAllow to rise again.Punch dough down, turn out onto floured counter top.Knead about 6 minutes.Leave about 15 minutes covered.Knead into loavesPut into greased bread pansLeave to riseBake at 425˚F for 10 minutes375˚F for up to 35 minutesTake out of panKnock on bottom breadIf hollow sound bread is cooked.