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Breads, Dough's |
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INGREDIENTS:
1 3/4 cps warm water (100 to 110F)
2 envelopes Active Dry Yeast
2 tsp salt
5 to 5 1/2 cps all-purpose flour
Additional flour
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DIRECTIONS:
Place 1/2 cp warm water in large warm bowl. Sprinkle in yeast;
stir until dissolved. Add remaining water, salt, and 2 cps flour;
blend well.
Stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 6 to 8
minutes. Place in greased bowl, turning to grease top. Cover; let
rise in warm, draft-free place until doubled in size, about 20 to
40 minutes.
Punch dough down. Remove dough to lightly floured surface; divide
in half. Roll each half to 12-inch circle.
Roll up each circle tightly as for jelly roll to make loaf. Pinch
seams and ends to seal; taper ends by gently rolling back and
forth.
Place loaves, seam sides down, on large greased baking sheet.
Cover; let rise in warm place until doubled in size, about 20 to
40 minutes.
Lightly dust loaves with additional flour, if desired. With sharp
knife, make 3 or 4 diagonal slashes (1/4 inch deep) across top of
each loaf.
Bake at 400oF for 25 minutes or until done. Remove from sheet; let
cool on wire rack.
Original recipe yield: 2 loaves |
