- Pour into a small bowl: 1 1/2 c. warm water
- Sprinkle on: 3 T. yeast
- Sprinkle on: 3 T. sugar
- In a large bowl mix in the order given:
- 4 1/2 c. HOT water
- 2 T. salt
- 1/3 c. sugar
- 3/4 c. vegetable oil
- 9 c. unbleached white flour
- Mix both bowls together.
- Add & stir: 3 c. flour
- Add & stir/knead in: 3-4 c. flour
Turn onto floured surface. Wash your hands and dry them completely. Sprinkle on a little flour. Knead lightly so a soft dough forms, just until it is not sticky.
Pour about 2 T. vegetable oil into the bottom of a bowl. Place dough in bowl, wiping the oil around the bowl and then turning the dough upside down so the oiled side is now up. Cover the bowl with plastic wrap or a warm damp muslin cloth. Rise to double.
Plop dough onto a lightly oiled counter top. Punch it down and roll into a fat log. Divide into 6 equal parts for regular size loaves. I have used this recipe for round bread bowls, dinner rolls, flat bread, and mini loaves as well. Rise loaves again. Bake at 375 degrees for about 25 minutes.
Butter (or use oil or margarine or shortening) the tops of the bread lightly when it is fresh out of the oven. Let it set in the pan for 15 minutes. Remove from pan and cool completely before bagging it. Or enjoy warm!
Betsy's Baking Blog 