6kg All purposed flour

  600g Sugar

  2 lts Milk

  280g Yeast

  3600g Butter

  60no Eggs

  160g Salt

  Mix flour, yeast, milk and eggs very well.

  Add butter and mix in well.

  Add sugar and salt and mix well

  Dough should have an elastic consistency.

  Let it rise for 1 hour, push down and refrigerate 5 to 6 hours.

  Weight out at 40g and place in moulds let it rise until it double in size.

  Bake at 350 degrees until golden brown.

  12tsp Dry yeast

  300g Sugar

  4200ml Warm water

  120g Salt

  6kg all purposed flour

  600ml Olive oil

  Mix yeast and water in a bowl and let rest for 5 minutes.

  Add flour and salt then mix, dough should be soft.

  Slowly add oil and sugar and mix for 5 minutes.

   Cover and let rise for 1 hour.

   Put olive oil on a large sheet pan and place parchment paper on top.

  Press dough out on to sheet pan. Lightly drizzle olive oil on top with a good handful of pick rosemary. Let it rise.

  Sprinkle with kosher salt.

  Bake at 350 degree for 30 minutes until golden brown.

  1350g whole wheat

  1350g A p flour

  4lb.10oz Warm water

  6 tbsp Salt

  3tbsp Yeast

  In a large bowl combine flour, yeast and salt.

  Add the water, mix well.

  The dough should be shaggy and sticky.

  Cover the bowl with plastic wrap let it rise.

   Lightly flour the surface and place the dough on it.

  Kneed the dough and then for a further 15 minutes.

  Generously coat a cotton towel with flour, place the dough onto the cloth and cover and then let it rest.

  So it well double in size.

  Then weight out 40g and then place into moulds.

  Bake 30 minutes, until loaf is beautiful browned.

  Cool on a rack