Quick Mixbreads, mixes 8 1/2 cup unbleached all-purpose flour 1 tablespoon salt 1 teaspoon baking soda 2 1/4 cup vegetable shortening 3 tablespoon baking powder 2 teaspoon cream of tartar 1 1/2 cup instant non fat dry milk In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label and stor in a cool, dry, place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix. VARIATION: Use 4 1/4 cups Unbleached All-purpose Flour and 4 1/4 cups Whole-wheat flour instead of 8 1/2 cups Unbleached All-purpose Flour. Increase baking powder to 5 Tablespoons. |
