Recipe by Chef on the coast
This recipe came from a dear lady I knew while living in Texas. I have used this bread recipe as bread, rolls, breadsticks, hogie type sandwich rolls, scones. It is very versatile. If the full batch of bread is too much to do - this recipe is easily halved and even quartered.
Top Review by Chef floWer
Yummy! I cut the serving size to one loaf (I wish I hadn't). My daughter (6 year old) said this is the best bread she ever has tasted! The crust was perfect and the center was fluffy like a pillow (that bit is my DD description). I used luke warm water (because I never have luck with hot water and yeast). I topped the bread with poppy seeds and sesame seeds. Thanks Chef on the coast for a yummy recipe
- 4 tablespoons yeast
- 8 tablespoons sugar
- 4 teaspoons salt
- 8 cups hot water
- 4 tablespoons vegetable oil
- 11 -12 cups flour (any combination of wheat or white)
Directions See How It's Made
- Mix water and yeast until yeast is dissolved. Add other ingredients.
- Stir in 11-12 cups flour - any combination of wheat or wheat/white you desire. Knead for 10 minutes. Extra flour may be needed so the dough isn't sticky.
- Divide dough into 4 sections. Cover and let rest for 15 minutes.
- Knead and shape into 4 loaves. Put in greased pans.
- Bake at 400 degrees for 30 minutes. Less time for rolls.