2 T yeast
2 T sugar
2 ½ C warm water
Dissolve sugar and yeast in water. Or use instant yeast and just add when you add the flour.
2 T oil
1 ½ t salt
5-6 C flour
Mix all ingredients until elastic. Place in oiled bowl and let rise for 1 hour. Shape into 2 loafs and let rise 40 minutes. Bake at 400 for 20 minutes. Remove from pan and place on cooling rack so bread stays crisp. (Best if you use a french bread pan!)
Also rolls can be made and put in loaf pan to shape loaf. Less crumbs.
My dearest friend Shannon Wrigley gave me this pan and recipe. It is a family favorite!
No comments:
Post a Comment