Recipe by Bill Hilbrich
The recipe, and my instructions are adapted from a videorecording that a new baker might find helpful. " Perfect bread, how to conquer bread making." by Betsy Oppenneer, The Breadworks, 1990, Norwich,
Top Review by Josh W.
This is really a simple recipe and easy to make. My main quibble is that mine came out a little too dense in texture. I think that may be because my rapid rise yeast was a little past it's expiration date. The bread still rose just fine so it must have been OK. Based on ease of preparation I'd give it a four star but from a flavor perspective it's only a three. I'm still game to experiment with this basic recipe though. I'm going to try to up the sugar a bit and maybe try raisin and cinnamon in it. And definitely get unexpired yeast.
- 2 1⁄2 cups water, at a temperature between 105 and 115 F
- 2 (1/4 ounce) packages yeast
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 6 1⁄2 cups flour
Directions See How It's Made
- Mix the water, yeast, and sugar together in a small bowl.
- Add the salt to 5 1/2 cups of the flour in a large bowl.
- Set the other cup of flour aside. Mix the liquid and the dry together and then add the oil.
- Mix until it comes away from the sides of the bowl, sprinkle some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.
- Keep adding more flour and keep kneading.
- Push forward, fold over, push forward, fold over.
- I do this one handed because I have to, but it works.
- Put a little oil in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Cover, let stand for about one hour in a warm place. Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle. Roll it up, tuck in the ends and place in a very well lubricated ( I use crisco) glass baking dish.
- Repeat with the other half, and then cover with a cloth and let it rise again for about 45 minutes.
- Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.
- The bread is done when an instant read thermometer reads 190 (f).