| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | tb | Yeast |
| 1 | c | Warm water |
| 1 | ts | Sugar |
| 1/4 | c | Sugar |
| 2 | tb | Salt (may be decreased to 1 tsp, but doesn't rise well if omitted) |
| 2 | tb | Oil (optional; I often don't use it at all) (up to 4) |
| 6 | c | Bread flour (up to 7) |
INSTRUCTIONS
PART A PART B Mix together part "A", let stand until foamy. About 3-5 min. Add 3 cups of warm water, sugar and start adding flour. When mixture is very thick add salt and oil. Continue adding flour until you can't add any more. Turn out and let rest while you clean bowl. Kneed for 10 min. adding remaining flour. Place in oiled or sprayed bowl and turn over to coat this keeps a crust from forming on the dough. Cover and let rise in a warm place until doubled. Punch down and divide into four equal parts. Place in oiled or sprayed pan and let rise until even with top of pan. Bake at 350 for 25 to 30 min. This makes 4 loaves if you use the regular size loaf pan, larger or smaller pans well make fewer or more loaves. The bread is also much more substancial than that store bought fog in a bag and tastes *wonderful*. Posted to fatfree digest V97 #181 by "Monica L. Tittle" <hstrynut@sonet.net> on Aug 16, 1997
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