Prep 3 hrs
Cook 40 mins
Grandma used to make this bread after all the fields had been harvested and she had time on her hand to "mess" in the kitchen. I'm glad I watched her closely, cause now my grand children are just as eager to get this. We usually eat this for breakfast with boiled eggs, cheeses and cold cuts. It also tastes great with butter and honey.
- 5 -6 cups bread flour, spring or winter wheat,all purpose will work but doesn't have the texture
- 1 package dry yeast
- 1⁄3 cup sugar
- 2 teaspoons salt
- 1 1⁄2 cups hot water (120ºF - 130ºF)
- 1⁄3 cup cooking oil
- 1⁄2 cup hot milk
- In large mixing bowl mix 2 cups flour, the yeast, sugar, sugar, water, salt, and oil.
- Stir with a wooden spoon or flat beater if using a mixer till well blended.
- Work in additional flour 1/2 cup at a time, as dough gets too firm for spoon use hands until you have a dough that will pull from the bowl.
- Dough should be elastic but not sticky.
- Turn dough unto a well floured surface and knead for about 8 minutes.
- If the dough does not hold its shape, work in more flour.
- Clean and grease your large bowl and return dough to the bowl, turn to cover the surface with grease.
- Cover bowl and let rise 1 hour at room temperature, or double in size.
- Punch dough down, cover bowl and let rise an additional 45 to 60 minutes.
- Turn dough on work surface and quickly work out the air bubbles.
- Divide dough in half and place in 2 greased loaf pans.
- Cover with wax paper and let rise til dough peeks over the rim about 2 centimeters.
- Bake in preheated 400ºF oven.
- Reduce heat to 350º after 10 minutes and bake for another 30 minutes or til the loafs are golden.
- You can test for doneness with a toothpick inserted in center of loaf, the fully baked loaf returns a clean toothpick.