Weiss Brot

READY IN: 3hrs 40mins
YIELD: 2 loafes


  • 5 -6
    cups bread flour, spring or winter wheat,all purpose will work but doesn't have the texture
  • 1
    package dry yeast
  • 13
    cup sugar
  • 2
    teaspoons salt
  • 1 12
    cups hot water (120ºF - 130ºF)
  • 13
    cup cooking oil
  • 12
    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.