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2 hrs 30 mins
This is my basic bread method--a recipe that's easily remembered (no need for a cookbook) and easy for a child to mix up under my supervision while I'm doing other work around the kitchen. There are two scoops (of differing sizes) for every ingredient except the flour (6 cups, added 2 at a time) Various substitutions can be made: Lukewarm milk for all or part of the water; whole wheat flour in place of the first 2 c of flour; other fat (melted butter or lard) in place of the olive oil).
Units: US | Metric
Serving Size: 1 (1312 g)
Servings Per Recipe: 1