70#   flour

5 gal.   water

2# 12oz.   yeast

8 oz. yeast food

6 oz.   malt

1 1/2 oz.  lard

78° to 80°  dough

7# sugar

2# 4oz.   salt

4#   milk  (??)  (possibly powdered)

3#   lard

6oz.  stay soft

3#   potato flour

20#   water

78° to 80°

8 oz.  stay soft

stay soft  (product used to extend the shelf life and soft and chewy texture)

Also See

• Whole Wheat
• Rye Bread
• Hard Rolls
• Bun Dough

Original Recipe

8 oz.   brown sugar

6 oz.   shortening

4 oz.   salt

1 oz.   malt

1 oz.   yeast food

          molasses

5#      whole wheat

1 gal  water

6oz.   yeast

6oz    milk p.  (powdered milk)

stay soft  (product used to extend the shelf life and soft and chewy texture)

Also See

• White Bread Sponge
• Rye Bread
• Hard Rolls
• Bun Dough

Original Recipe

4 oz.         sugar

2 1/4 oz    salt

4 oz.         milk P. (powdered milk)

4 oz.         shortening

1/4 oz.      malt

1/2 oz.       yeast food

1# 14 oz.   rye flour

5# 12 oz.   clear flour

2 1/2 qts.   water

2 oz.          yeast

                 Colo (?)

                 stay soft

                 9 or 10

Items marked with question marks were unreadable.  If you can help decipher please leave a reply in the comment section below.

stay soft  (product used to extend the shelf life and soft and chewy texture)

Also See

• Hard Rolls
• Bun Dough
• Gingerbread
• Cherry-Nut Bread
• White Bread Sponge
• Whole Wheat

Original Recipe