| 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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