Recipe by Pa. Hiker
Well, not really, but if you've never made bread before this should be yours. It's easy, requires no kneading, and results in two wonderful loaves. This is a sticky batter dough so don't worry when it turns out that way. A note: while this can be done with a mixer, breads are much heavier than cakes; it should not be attempted without a good stand mixer, such as a Kitchen-Aid. I rarely use mixers, preferring to do it by hand.
- 1⁄2 cup warm water (105-115F)
- 2 1⁄4 teaspoons active dry yeast (1 pkg)
- 3 tablespoons light brown sugar
- 1⁄4 teaspoon ground ginger
- 12 ounces evaporated milk
- 2 teaspoons salt
- 2 tablespoons walnut oil
- 4 1⁄4 cups all-purpose flour
Directions See How It's Made
- Put water in a small bowl, sprinkle the yeast, a pinch of the sugar, and the ginger, then mix until dissolved. Set aside to proof (become foamy), about 10 minutes.
- In a large mixing bowl combine the milk, sugar, oil, and 1-1/2 cup flour. Beat vigorously with a balloon or dough wisk until thick and sticky (about 40 strokes).
- Add the yeast mixture and beat vigorously for 1 minute.
- Add the remaining flour, 1/2 cup at a time, beating until well incorporated.
- Beat vigorously for another 2 minutes, the scrape down the sides of the bowl with a spatula. The dough will be sticky.
- Generously grease the sides of two ceramic or glass baking dishes, at least 13 oz. each.
- Divide the batter evenly between the two dishes, then flour the back of your fingers and press the dough in to fill up all the corners and smooth the top.
- Let rise 45 minutes to 1 hr until doubled in size. About 20 minutes before the rising is done heat the oven to 350 (325 if using a glass dish).
- Bake 45 minutes, check for doneness by inserting an instant-read thermometer and check for 200°F.
- Cool in the pans for 5 minutes then turn out onto a wire rack and cool for 2 hrs before serving.