4Add 12 cups of milk (heated on the stove to the right temperature) to the bowl.
5Add 12 cups of milk (heated on the stove to the right temperature) to the bowl.
6Add 12 cups of milk (heated on the stove to the right temperature) to the bowl.
7Add 28 grams of yeast (or four quick rise packets) to the water and milk mixture.
8Add 28 grams of yeast (or four quick rise packets) to the water and milk mixture.
9Add 28 grams of yeast (or four quick rise packets) to the water and milk mixture.
10Mix the milk and yeast together.
11Mix the milk and yeast together.
12Mix the milk and yeast together.
13Leave the mixture on your counter for eight minutes until the yeast blooms.
14Leave the mixture on your counter for eight minutes until the yeast blooms.
15Leave the mixture on your counter for eight minutes until the yeast blooms.
16Add nine cups of all-purpose flour to the bloomed yeast mixture.
17Add nine cups of all-purpose flour to the bloomed yeast mixture.
18Add nine cups of all-purpose flour to the bloomed yeast mixture.
19Add four tablespoons of olive oil.
20Add four tablespoons of olive oil.
21Add four tablespoons of olive oil.
22Add three tablespoons of salt.
23Add three tablespoons of salt.
24Add three tablespoons of salt.
25Knead the dough on a mixer until fully incorporated, or by hand for about 10 minutes until all dry ingredients are incorporated and the dough is no longer sticky.
26Knead the dough on a mixer until fully incorporated, or by hand for about 10 minutes until all dry ingredients are incorporated and the dough is no longer sticky.
27Knead the dough on a mixer until fully incorporated, or by hand for about 10 minutes until all dry ingredients are incorporated and the dough is no longer sticky.
28If the dough is sticky, use flour on your countertop and add a little more flour if necessary, but don't add too much.
29If the dough is sticky, use flour on your countertop and add a little more flour if necessary, but don't add too much.
30If the dough is sticky, use flour on your countertop and add a little more flour if necessary, but don't add too much.
31Spray your bowl with spray oil.
32Spray your bowl with spray oil.
33Spray your bowl with spray oil.
34Place the kneaded dough into the sprayed bowl.
35Place the kneaded dough into the sprayed bowl.
36Place the kneaded dough into the sprayed bowl.
37Cover the bowl with Saran Wrap that has oil on it, or a wet cloth, and leave it on the counter until the dough doubles in size (usually two to three hours).
38Cover the bowl with Saran Wrap that has oil on it, or a wet cloth, and leave it on the counter until the dough doubles in size (usually two to three hours).
39Cover the bowl with Saran Wrap that has oil on it, or a wet cloth, and leave it on the counter until the dough doubles in size (usually two to three hours).
Ingredients
4 cups warm water
4 cups warm water
4 cups warm water
12 cups milk
12 cups milk
12 cups milk
28 grams yeast
28 grams yeast
28 grams yeast
4 quick rise yeast packets
4 quick rise yeast packets
4 quick rise yeast packets
9 cups all-purpose flour
9 cups all-purpose flour
9 cups all-purpose flour
4 tablespoons olive oil
4 tablespoons olive oil
4 tablespoons olive oil
3 tablespoons salt
3 tablespoons salt
3 tablespoons salt
spray oil
spray oil
spray oil
Equipment
large bowlmixerSaran Wrap
Tips
Heat milk on the stove to ensure consistent temperature for yeast activation.
If kneading by hand, mix until dry ingredients are incorporated, then knead for about 10 minutes.
If the dough is sticky, use flour on the countertop and add a little more flour if needed, but not too much.
Cover the bowl with Saran Wrap with oil on it or a wet cloth to prevent the dough from sticking while rising.