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Sacrament Bread Recipe

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This recipe for Sacrament Bread, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Neill - Arlington Ward
Added: Monday, March 31, 2008


2 eggs lightly beaten
1/2 cup butter, melted (no substitutes)
2 cups warm water, divided
1 tablespoon dry active yeast
1& 1/2 teaspoons salt
1 cup sugar
7 cups bread flour, divided (no substitutes)

In small bowl mix yeast with 1/4 cup warm water.
In Large bowl mix 4 cups flour, salt, sugar, eggs, butter and 1-3/4 cup warm water on low speed.
When sticky add yeast mixture, blend well.
Add remaining flour in small amounts. Mix well.
Turn into greased bowl, turning once to grease top.
Cover, place in warm spot and let rise 2-3 hours.
Punch down onto floured surface, dividing into three pieces.
Kneed each into loaf shapped and place into greased loaf pans.
Let rise 2-3 hours in warm spot.
Bake at 350 degrees for 25 minutes. Let cool in pans for ten minutes. Cool on wire racks.
Yield 3 loaves. Enjoy!




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