Prep 30 mins
Cook 20 mins
I found this recipe in Taste of Home Magazine, recipe by Elsie Palmer. I just received my first KitchenAid Mixer for Christmas and couldn't wait to try it on making bread dough and decided to try this recipe, although I only made half, one loaf. Times don't include rising and cooling times.
- 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
- 2 cups warm water (110 to 115 )
- 1 teaspoon sugar
- 2 teaspoons salt
- 5 1⁄2 cups all-purpose flour
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow slashes across top of each loaf.
- Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Poured all the ingredients in my kitchenaid mixer bowl and let go for 5 minutes with the dough hook @ speed 2, then followed remaining instructions and cooked as directed and this turned out perfectly. Thanks for sharing ;)
First I must say, beautiful, tender, flavorful chewy bread, my friend. We loved it. I made 1/3 the recipe. I didn't have enough yeast to make more. What a great recipe, this is, even with my scaling down the recipe, the bread was amazing and tasted great. It was a lovely addition to our last Italian meal. Can't wait to make this again. Made for Culinary Quest 2014 for the Suitcase Gourmets.
Turned out great even though I made half for one loaf. Very good with our chicken marsala.