1 cup warm water
1 teaspoon of sugar
2 packages granular yeast
2 cups scalded milk
2 cups cold potato water (or water)
2 cups cracked wheat
1/4 cup margarine or shortening or butter
1/4 cup sugar
1 tablespoon salt
9 or 10 cups all-purpose flour
First, mix the teaspoon of sugar into the warm water and stir. Add yeast and let stand for about ten minutes or until frothy. Meanwhile, add the shortening/butter/margarine to the hot milk, then stir in the sugar, salt, cracked wheat and the cold liquid that you are using. The hot milk will cool to warm.
Stir the risen yeast liquid and add the milk mixture. Add about four cups of flour and beat quickly. Mix in additional flour, enough so the dough leaves the sides of the bowl. This should take approximately five more cups.
Turn the dough onto a floured surface and knead until the dough is smooth and like elastic. Place this in a greased bowl. Cover and let rise in a warm spot until it doubles in bulk. Punch down and let rise again.
When doubled in bulk for the second time, punch down the dough again and turn onto a floured kneading board. Cut into four equal pieces. Round each piece, cover and let rest for a few minutes. Grease four loaf pans. Shape your dough into loaves and place in these pans. Cover and let rise until they are higher than the pan edges.
Brush with melted butter and bake at 400° for 35 or 40 minutes.
Remove your cracked wheat bread recipe from pans and cool on racks.