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Starter Sponge:
4 pkgs. Fast acting dry yeast (Saf Gold preferred)
2 tbsps. Sugar
¼ cup. Flour
1/2 cup. Warm Water (about 120 degrees)
5.5 # bag of 5 Roses pre-sifted bleached flour
2 cups bread flour (King Author)
1 dozen large white eggs
3 egg yolks
5 ½ C. sugar (superfine like Domino’s)
2 tsp. salt
5 C. Milk
3 sticks butter and 1/2 cup. Vegetable shortening
1 tsp. lemon extract
Zest of one lemon (no white just rind)
Egg wash: 2 eggs beaten well
1. Prep all ingredients and have ready to start process.
2. Place milk in medium size pot and scald
3. Melt butter, shortening and zest keep warm
4. Create your starter sponge in a 2 qt glass dish, mixing all ingredients well with whisk until frothy and well blended. Place in warm place covered with plastic wrap for about 10-15 minutes or until more than doubled in size.
5. Beat eggs and sugar in a stand-up mixer or hand mixer until light and fluffy takes about 5-10 minutes. Gather all components close to each other to begin process.
6. Place flour in large 18Qt. bowl that will fit in your oven to stay warm.
7. Add Egg mixture and begin to mix with a wooden spoon. Slowly add the milk as to not cook eggs (this is called tempering). Once ½ the milk is incorporated you may add the remaining milk, ½ the butter mixture and the risen yeast sponge.
8. Continue to mix until there is no more dry flour visible. Be sure to get all flour on bottom of bowl. Dough should be wet and soft, cover with tight plastic wrap and place in a warm spot for 15 to 20 minutes.
9. After the 15-minute pause uncover dough and add remaining butter (warm up again if cold).
10. Begin kneading slightly in bowl by bringing dough in from bottom sides and over to center in 4 different directions until butter is well incorporated. Dough should be smooth and have some resistance. Clean sides of bowl and cover tightly with plastic wrap.
11. Place In a warm oven to rise and double in size (if oven does not stay warm long, I also put a cup of boiling water in the oven and change out periodically). This process takes about 2-2 ½ hours.
12. Dough has risen and looks light and fluffy. Time to place in six greased tins. These can be 9” cake pans or store-bought aluminum disposable pans like a cake pan but a bit higher.
13. Punch down dough and with well-greased hands form round dough balls folding the edges in until it is nice and round. These balls should be enough to fill pan halfway.
14. Baste tops with egg wash mixture and place back into warm oven for second rise. Make sure shelves are adjusted in oven as well for final baking. Leaving enough space in-between and around the pans for rising. The second rise again should double, and the dough will come up slightly above the edges of the pan. When risen, remove pans from oven and preheat to 325 degrees.
15. At this time while oven is pre-heating, you can cut slits on the top of the dough to allow for more expanding. A very sharp knife or a clean razor is best.
16. Baste the breads with egg wash one more time and place in oven. Should bake for about 45 minutes, rotating if needing for even browning. Check the dough with a bamboo skewer, if skewer comes out dry the bread is done.
