This recipe is from the kitchen staff at Conrad Grebel University College. (Read about the recipe's significance here.)
This recipe makes 22 very large loaves
- 15 tablespoons instant yeast
- 35 cups warm water
- 5 cups sugar
- 5 cups vegetable oil
- 10 tablespoons salt
- 98 cups flour or more
Mix yeast, water, sugar, oil and salt together. Add flour as needed to form a soft, not sticky dough. Start with 98 cups of flour and keep adding more until the dough feels “right.”
Knead for 10 minutes until it feels “right.”
Cover and let rest until doubled in size, approximately 1 hour. Punch down and shape into loaves. Cover and let rest until doubled. Bake at 350F until done, 30 minutes or so.
More recipes:
Tourtiere recipes – regular and gluten-free
Frogmore stew – Amish-Mennonite version
Easy Beans recipe
Wacky cake recipe
Ashisha's spinach lentil soup
(Photo: Conrad Grebel University College)
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