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Add a photoServings: 10
Ingredients
- 1 pkg. dry yeast
- 2 c. lukewarm water (if water is too warm will kill the yeast & will not raise)
- 2 T sugar
- 1 T salt
- 2 T oil
- 6-7 c. flour
- 4 quart. bowl
Directions
- This will make two loaves of breads.
- Read all instructions before starting. Fix the yeast according to directions. Take the four qt bowl and put in the water, sugar, salt, oil and yeast. Stir it together and let set a couple of min. Then add in half of flour and stir with spoon. Continue to add in flour a little at a time. When too stiff for spoon, you use your hands. When it no longer sticks readily to your hands you have sufficient flour.Now you knead the dough for ten or possibly fifteen min. You cannot over knead, but you can sure under knead. When you have finished kneading, pat it into a ball in bowl and put some oil or possibly butter on your hands and pat it around over top. Now cover with clean towel and let raise till it is double in size.
- An hour or possibly more, when double in size punch it down good. Divide dough in half. Put in 2 (9"x5"x3") loaf pans, well greased. Once you have it put in pan, again brush with butter or possibly oil, cover with cloth and let raise till double in size and bake at 400 degrees for 35 min till golden and will sound hollow when you tap it on top.
- When you get it out of the oven take it out of the pan and take some butter on a plastic size sandwich baggie and rub it all over the top and sides of bread. Let cool. This won't taste yeasty like some homemade bread does.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 10 servings | |
| Calories 309 | |
| Calories from Fat 15 | 5% |
| Total Fat 1.73g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 236mg | 10% |
| Potassium 101mg | 3% |
| Total Carbs 63.11g | 17% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.06g | 1% |
| Protein 8.66g | 14% |
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