| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
c |
-Lukewarm water |
| 1 |
ts |
Sugar, granulated |
| 2 |
tb |
Dry yeast |
| 1/2 |
c |
Sugar, granulated Salt; heaping |
| 1/2 |
c |
Vegetable oil |
| 9 |
c |
Flour, all purpose |
INSTRUCTIONS
In a large warm pottery bowl, place water and sugar; sprinkle in yeast.
When yeast has risen to the surface blend and add water, sugar, salt and
oil. Beat in 1 cup of flour at a time. mix till your biceps feel it and
keep mixing til dough hangs together but is floppy and moist. Turn dough
out onto a well-floured surface, sprinkle on a bit of flour and knead with
the heels of your palms until dough is smooth and elastic. Return dough to
bowl and cover with your best tea towel. Let dough rise away from drafts
til double in size. Divide dough into 3 sections and fashion loaves into 3
well greased tins - black ones are best. Bake in preheated 400F 20 minutes
til brown on top and bottom. remove from loaf pans and cool. MAKES: 3
LOAVES VARIATIONS: When mixing in flour, turner suggests adding 1/2 lb
raisins, 1 cup shredded cheese or 2 pks onion soup mix.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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