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HOMEMADE BREAD Recipe

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This recipe for HOMEMADE BREAD, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minnie Candy
Added: Monday, June 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg.'s active dry yeast
2-3/4 c. warm water
1 tbsp. salt
9 to 10 c. all-purpose flour*
1/4 c. warm water (105 to 115 degrees)
1/4 c. sugar
3 tbsp. shortening
soft butter or margarine

Directions:
Directions:
Dissvole yeast in 3/4 c. warm water. Stir in 2-3/4 c. warm water, the sugar, salt, shortening and 5 c. of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board: knead until smooth and elastic, about 10 minutes. Place in greased bowl: turn greased side up. Cover, let rise in warm place until double, about 1 hour. (Dough is ready if impression remains when finger is punched into dough).

Punch down dough: divide in half if making loafs, will make two 9x5x3 loafs. At this point you choose to use in a number of ways, i.e. cinnamon rolls, pizza dough, or hot roll. Whatever you wish to use it for, roll out or pat into desired shape and proceed as follows:

Brush loaves or rolls lightly with melted butter. Let rise until double, about 1 hour. Heat oven to 425 degrees. Place pans on low rack so the top of pans are in center of oven. Pans should not touch each other or sides of oven. Bake 30 to 35 minutes or until golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with soft butter: cool.

Variation: CINNAMON-RAISIN BREAD
Stir in 1 c. raisins when adding the remaining flour. After rolling dough into rectangles, sprinkle each with 1 tbsp. water and mixture of 1/4 c. sugar and 2 tsp. cinnamon. Roll up and place seam side down in loaf pan, as usual for making loaves and bake as above.

Personal Notes:
Personal Notes:
*Do not use self-rising flour in this recipe

 

 

 

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