- November 2, 2008 at 11:53 pm #265823
This is a great recipe, don’t let the name of it get to you.
7 to 8 cups flour
2 tablespoons sugar
2 teaspoons salt
1 package dry yeast
1 tablspoon butter, softened
2 1/2 cups warm water
I do all of my breads the same way, so they always come out the same all the time. No matter what. Always start with putting the sugar, yeast and water in your bowl first. Stir alittle, then let it set for a couple of minutes.
Let the yeast soften up and feed off of the suger. Then add 1 cup of flour, and the salt. Mix with a hand mixer or a mixer with a dough hook if you have one.
Then add the butter and enough flour to make your dough soft. Turn onto lightly floured surface. Knead for 8 to 10 minutes or until smooth and elastic.
Place in greased bowl, turning to grease surface. Cover. Let rise in warn place for 1 hour or until double in size.
Punch dough down, turn onto lightly floured surface. Divided dough in half, shape each half into a loaf. Place in 2 greased loaf pans.
Cover, let raise in warm place for 1 hour, or until doubled. Bake in 400 degree oven for 40 to 45 minutes or until bread tests done. Remove from pans and cool on racks.
Always remember, never add your salt to the suger and yeast mixture. It will kill the yeast, you don’t want that.
Also this recipe does not call for eggs or milk, so you would be saving some money there.
- November 3, 2008 at 4:12 pm #402461
Excellent recipe Tonia!!!
DId you make this for dinner???
- November 3, 2008 at 5:12 pm #402476
Yes faxonfive, this is the one that I made Sunday night. It’s very good bread, and you cant’ even tell the differnce. Very light and fluffy, not even dry.
In fact we had some toasted for breakfast this morning. It was very good. This well be the the bread for the week.
- You must be logged in to reply to this topic.