Ingredients:
Wet Ingredients
2 cups warm water (almost hot)
4 tsp. yeast
1 tbsp sugar
Combine together and let rise for 5 minutes.
Dry Ingredients
1/4 cup oil
5 cups bread flour
2 tsp. salt
Shaping and Rising:
rolling pin
loaf pans or cookie sheet
Baking:
hot oven
cooling rack
Cooking Instructions
Add to yeast mixture and knead until smooth and elastic. I use my Kitchen Aid mixer w/ the dough hook to do this. If you have a mixer with a dough hook, it makes this process MUCH easier! Cover and let rise for 20-25 minutes. Then punch dough down and make it into 2 loaves.
Here's the trick to get your bread to come out right. You need to roll out the bread into a rectangle, then roll up into a loaf, like you would when making cinnamon rolls. Lightly slice the top of the bread to get a diagonal cut look when baked. Let loaves rise (I put my loaves on separate cookie sheets) for 20-25 minutes.
Bake at 350° for 20-25 minutes, until the top of the loaves is golden brown. Let the bread cool for at least 10 minutes before slicing.
Note: View photos on the BYC Forum @ https://www.backyardchickens.com/forum/viewtopic.php?id=120918&p=1
Wet Ingredients
2 cups warm water (almost hot)
4 tsp. yeast
1 tbsp sugar
Combine together and let rise for 5 minutes.
Dry Ingredients
1/4 cup oil
5 cups bread flour
2 tsp. salt
Shaping and Rising:
rolling pin
loaf pans or cookie sheet
Baking:
hot oven
cooling rack
Cooking Instructions
Add to yeast mixture and knead until smooth and elastic. I use my Kitchen Aid mixer w/ the dough hook to do this. If you have a mixer with a dough hook, it makes this process MUCH easier! Cover and let rise for 20-25 minutes. Then punch dough down and make it into 2 loaves.
Here's the trick to get your bread to come out right. You need to roll out the bread into a rectangle, then roll up into a loaf, like you would when making cinnamon rolls. Lightly slice the top of the bread to get a diagonal cut look when baked. Let loaves rise (I put my loaves on separate cookie sheets) for 20-25 minutes.
Bake at 350° for 20-25 minutes, until the top of the loaves is golden brown. Let the bread cool for at least 10 minutes before slicing.
Note: View photos on the BYC Forum @ https://www.backyardchickens.com/forum/viewtopic.php?id=120918&p=1
