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Thread: Divine Bread

  1. #1
    Senior Member
    Join Date
    Jan 2006

    Default Divine Bread

    Title: Divine Bread
    Categories: Breads
    Yield: 1 Servings

    2 pk Yeast
    1 1/2 c Lukewarm water
    1/2 c Sugar
    2 ts Salt
    1/4 c Melted & cooled butter,
    4 Eggs
    7 c Flour
    1 Yolk beaten with 2 Tbls.
    Heavy cream

    In bowl, sprinkle yeast over water. Stir, let stand 5 minutes, then
    stir until dissolved. Add sugar, salt, butter & eggs to yeast
    mixture & blend well. Gradually add 6 1/2 cups flour, 1 cup at a
    time, mixing well after each addition. On lightly floured board knead
    3 minutes. Add flour as needed to keep dough from sticking. Transfer
    to large lightly greased bowl & turn to coat with grease; cover with
    clean dry towel. Let rise 1 hour. Punch down. On lightly floured
    surface, roll it out to 1/2″ thick then shape into 2 loaves or 2
    round loaves. (At this point dough can be stored. Place loaves on
    baking sheet, cover with foil & freeze. When frozen solid, 8 hours,
    remove dough from pan & rewrap tightly in foil. Label & freeze up to

    1 month. When ready, remove foil & place loaf on lightly greased
    sheet. Cover with clean, dry towel & let rise until doubled, 6 hours
    or overnight in refrigerator.) Place loaves on lightly greased
    sheets, cover with clean, dry cloth & let rise, 45 minutes. Heat oven
    to 350. Brush with glaze. Bake, 1 loaf at a time, on middle shelf of
    oven until loaf is gold & sounds hollow when tapped on bottom, 45
    minutes. Cut into 12 slices.


  2. #2
    Senior Member
    Join Date
    Jan 2006


    RE: : Divine Bread

    Roll it out to how thick? Pls spell out and don't use symbols



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