| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
2 |
Loaves |
INGREDIENTS
| 1 |
c |
Milk |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Salt |
| 4 |
tb |
Butter |
| 2 |
|
Envelopes Dry Yeast |
| 1 1/2 |
c |
Water |
| 8 |
c |
Flour |
INSTRUCTIONS
Scald the milk in a saucepan. Cool slightly. Stir in the sugar, yeast and
butter. Cool. Add the yeast to the warm water in a second bowl. Stir until
the yeast is dissolved. Add the cooled milk. Stir. Stir in half the flour.
Beat until smooth. Stir in enough additional flour to make a soft dough.
Turn the dough out onto a well floured board. Knead until smooth and
elastic (10 minutes or longer). Place in a greased bowl. Turn to grease the
top. Let rise until doubled in bulk. Punch the dough down. Let rest for 10
minutes. Divide the dough into loaves. Shape each into a ball. Set each
ball on a greased baking sheet. Let rise until doubled in bulk. Preheat the
oven to 400 degrees. Bake until the loaves sound hollow when tapped on the
bottom (about 20 minutes).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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