8 1/2 cups of wheat flour
4 soup spoons of active dry yeast
1 soup spoon of salt
1 soup spoon of baking soda
1 1/2 cup of instant, desnatado or integral milk, unflavored
2 1/4 cups of butter
8 1/2 cups of wheat flour
4 soup spoons of active dry yeast
1 soup spoon of salt
1 soup spoon of baking soda
1 1/2 cup of instant, desnatado or integral milk, unflavored
2 1/4 cups of butter
In a large bowl, sift together all the dry ingredients
Mix well
Add the butter and beat with an electric mixer until the mixture has the consistency of flour
Place in an airtight container
Store in a cool, dry place, preferably in the refrigerator for 10 to 12 weeks
Yield: 13 cups of mix
