| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
6 |
Servings |
INGREDIENTS
| 8 |
|
To 8 1/2 cups all-purpose flour |
| 2 |
pk |
"Instant Dry Yeast" |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Salt |
| 1 1/2 |
c |
Milk |
| 1/2 |
c |
Water |
| 3/4 |
c |
Butter |
| 4 |
|
Eggs |
INSTRUCTIONS
Oven 375 degrees In large mixer bowl, combine 3 cups flour, yeast, supar,
and salt; mix well. In pan, heat milk, water and butter until warm. butter
doesn't need to melt. Add to flour mixture. Add eggs. Blend at low speed
til moistened; beat 3 mins. at med speed. By hand gradually stir in enough
remining flour to make a firm dough. Knead on floured surface til smooth
and elastic, 5 to 8 mins. Place in greased bowl, turning to grease top.
Cover and allow to rise in warm place til fight and doubled, abour 1 1/2
hrs. Punch down dough. Divide into 3 parts. On lightly floured surface,
roll or pat each third to a 14 x7 inch rectangle. Starting with the shorter
side, roll up tightly, pressing dough into roll with each turn. Pinch edges
and ends to seal. Place in greased 8 x 4 inch bread pans. Cover and allow
to rise in warm place til doubled. Bake at 375 for 25-30 mins. Remove from
pans....You know the rest! Try toast!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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