ANN PILLSBURY'S "NO-KNEAD" SPECIAL BREAD 1945

Steps:

• 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".