Baking, Breads, Thanksgiving
2 packages of active yeast
8 - 12 cups of sifted flour (divided). 8 cups plus potential additional 4 cups to form a good dough.
4 cups of warm water
1/4 cup of sugar
2 tablespoons of salt
1/4 cup vegetable shortening
Mix 2 pkg. of yeast with 4 cups of sifted flour and 4 cups of hot water. Dissolve ¼ cup of sugar, 2-tbsp. salt, ¼ cup shortening into the mixture and cool to warm. Add 4 more cups of sifted flour and mix to dough alternately adding 4 more cups of sifted flour until enough flour has been added to form a good dough.
Make the dough stiff enough to be elastic. Put into a greased bowl and let rise about 1 to 1½ hours until double in size. Punch the dough down and let rise again. Punch the dough down again and divide into loaves. Shape and place into the greased pans. Let the dough rise again until about double (1 to 1½) hours. Bake in a 350º F oven for 40 to 45 minutes.
Kirk's Notes
At best this is a 50% hydration dough (8 cups flour and 4 cups of water). This is already a stiff dough requiring significant kneading to develop gluten and form a good dough. Adding another 4 cups of flour seems very excessive. The 1/4 cup of shortening will help software the dough a little but the final dough will have a dense crumb.