Nannie Ruby's Dago Bread
- Ready In:
- 2hrs 30mins
- 8 cups all-purpose flour
- 3 1⁄2 tablespoons honey
- 4 cups warm water
- 1.5 (1/4 ounce) packages fast rising yeast
- 4 teaspoons salt
- 3 tablespoons olive oil
- Mix flour, yeast and salt.
- Dissolve honey in one cup warm water.
- Add two cups warm water and olive oil to honey mixture.
- Add liquid to dry ingredients and mix by hand or KitchenAid mixer using dough hook.
- Knead dough about 5 minutes. Place in bowl with a little olive oil in the bottom. Turn dough to coat with oil. Place in warm, draft free area to rise(about 50 min).
- Take dough out of bowl and knead a second time about 2 min on a floured surface. Place back in bowl, turning dough to coat with oil. Let rise a second time(about 30 min).
- Knead third time - gently about 2 minute
- Divide dough into four parts. Smear butter on work surface. Knead each dough ball with fingertips on buttered surface. Each ball of dough should be rolled up like a jellyroll. I add butter to the work surface as needed.
- Place dough into greased pans. We use PAM to grease the pans.
- Let dough rise again about 30 minutes. I always cover the loaves with a dish cloth while they rise.
- Bake at 350 degrees for 20 minute Lower to 300 degrees and bake 10 minute longer.
- Brush tops of loaves with slightly beaten egg whites.
Questions & Replies
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A good solid Italian bread. It makes a bunch at one time, and I would recommend freesing the dough in loaves at step 9 for OAMC, then thaw and continue as written. Pre-baked frozezn is okay, but all bread loses something in the freezer so I would say freeze the baked bread as a last resort. My usual recipe doesn't use honey and this seemed to add a slightly different sweetness to the bread than my usual sugar. Could it be because I used wilflower honey? In any case it was tasty!
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<p>I'm a retired elementary teacher. I taught for 33 years. The ladies I have taught with during those years were all excellant cooks. We celebrated birthdays each month with all kinds of baked goodies. One year, we sold a book of our favorite recipes as a fund raiser for our school. <br />My college girlfiends and I get together often now after 40 years of getting our college degrees,working,and retiring. We all love to cook, and living in Louisiana is a definite benefit to all of us as we have great country and "cajun" cooking.</p>