Originally Posted by let's play
we use a 64 qt hobart, mix 25lbs of flour at a time. but seriously, can't beat a kitchen aid, bullet proof!
You are making a lot of bread! Do you have a lovely little bakery we can visit?
I use this recipe for dinner rolls and filled rolls, such as cinnamon, orange, etc. It is yummy and reliable. I have used a little less water and doubled the amount of eggs, to make a richer dough. It not only doesn't require kneading, but rises in the refrigerator.
Have not made loaf bread with it, but you could.
2 packages quick acting dry yeast, softened in 2 1/2 cups warm water
3/4 cup canola oil
3/4-1 cup sugar
2 beaten eggs
8-8 1/2 cups flour
2 teaspoons salt
Add oil, sugar, eggs, salt and 4 cups of the flour to the water/yeast mixture. Stir and beat first with a whisk and then hard
with a wooden spoon til smooth and dough starts to become elastic. Stir in enough of the remaining flour until you have a firm but still soft dough, using your hands as dough becomes more firm. Place in oiled container, large enough to accommodate rising, turn to coat, cover tightly and refrigerate overnight or til needed in next 2-3 days.