| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Ethnic, Holidays |
2 |
Servings |
INGREDIENTS
| 5 1/2 |
c |
Pillsbury Best Bread Flour* |
| 3 |
T |
Sugar |
| 2 |
t |
Salt |
| 2 |
|
Active Dry Yeast |
| 2 |
c |
Water |
| 1/4 |
c |
Oil |
INSTRUCTIONS
It may take 3 notes to do this entire recipe as should be
done.*INGREDIENT LIST SHOULD READ: 5 1/2-6 cups Pillsbury's Best
Bread Flour.Lightly spoon flour into measuring cup; level off. In
large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.
In small saucepan, heat water and oil ntil very warm (120-130 degrees
F.). Add warm liquid to flour mixture. Blend at low speed until
moistened; beat 3 minutes at medium speed. Stir in additional 3 1/2-4
cups flour, until dough pulls cleanly away from sides of bowl. On
floured surface, knead dough until smooth and elastic, about 10 mins.
Place dough in greased bowl; cover loosely with plastic wrap and cloth
towel. Let rise in warm place (80-85 degrees F.) until light and
doubled in size, about 1-1/2 hrs.Punch down dough several times to
remove air bubbles. Allow to rest on board covered with inverted bowl
for 14 mins. Shape as desired. (Shape directions to follow in next
note.) From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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