6-7 cups flour 3 Tbls sugar 1 Tbls salt 2 Tbls shortening (fat of any kind works just fine, I've found.) 2 pkgs yeast (regular or quick acting) 2.25 cups very warm water (120F or so)
I do this in the stand mixer with the dough hooks. You can also work this totally by hand, though it takes some effort to stir it all up then.
Mix about half of the flour with the sugar, salt, fat and yeast in a large bowl. Add the water and beat on low for a minute, scraping the sides frequently. Turn up the speed to medium for another minute and beat. Now, start adding the rest of the flour about 1/2 cup at a time until it forms an easy to handle dough.
Turn out onto a well floured board and knead for about 10 minuts, until smooth and elastic. Place into an oiled bowl, turn to coat, cover with a warm, damp towel and place in a warm spot out of drafts for an our or until doubled. Punch down and divide in half. Shape into two loaves and place in loaf pans, seam side down. Cover and let rise again until doubled.
If you like, you can freeze the dough at this point.
Bake in a 425F oven for 25-30 minutes, until loaves are deep golden brown and sound hollow when tapped. Brush with melted butter and cool on a rack.
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rosecarmine
(no subject)
Date: 2006-12-12 07:39 pm (UTC)6-7 cups flour
3 Tbls sugar
1 Tbls salt
2 Tbls shortening (fat of any kind works just fine, I've found.)
2 pkgs yeast (regular or quick acting)
2.25 cups very warm water (120F or so)
I do this in the stand mixer with the dough hooks. You can also work this totally by hand, though it takes some effort to stir it all up then.
Mix about half of the flour with the sugar, salt, fat and yeast in a large bowl. Add the water and beat on low for a minute, scraping the sides frequently. Turn up the speed to medium for another minute and beat. Now, start adding the rest of the flour about 1/2 cup at a time until it forms an easy to handle dough.
Turn out onto a well floured board and knead for about 10 minuts, until smooth and elastic. Place into an oiled bowl, turn to coat, cover with a warm, damp towel and place in a warm spot out of drafts for an our or until doubled. Punch down and divide in half. Shape into two loaves and place in loaf pans, seam side down. Cover and let rise again until doubled.
If you like, you can freeze the dough at this point.
Bake in a 425F oven for 25-30 minutes, until loaves are deep golden brown and sound hollow when tapped. Brush with melted butter and cool on a rack.