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    • #237512
      Avatar for LissLiss

      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.


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