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Sister's Special Yeast Bread Sister's Note: Because this coarse-textured bread is so tender, it is best cut into thick slices.
1 cup milk Heat first four ingredients in a saucepan until shortening melts, stirring occasionally. Cool to 105 to 115 degrees. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine milk mixture, yeast mixture, 2 cups flour, and eggs in a large bowl, stirring vigorously until mixture is blended. Add remaining 2 cups flour, stirring vigorously until dough pulls away from sides of bowl. Brush or lightly rub dough with vegetable oil. Cover loosely, and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk. Grease 2 (8 1/2 x 4 1/2 x 3-inch) loafpans; set aside. Punch dough down. Turn dough out onto a lightly floured surface, and knead 3 minutes. Divide dough in half. Roll 1 portion of dough into a 12- x 8 1/2-inch rectangle. Roll up dough, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in a prepared pan. Repeat procedure with remaining portion of dough. Brush loaves with melted butter. Cover loosely, and let rise in a warm place, free from drafts, 1 hour or until dough almost reaches tops of pans. Preheat oven to 350 degrees. Bake for 30 to 40 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks. Yield: 2 loaves. Sister's Secret: If yeast loaves start to overbrown before they are done, shield the loaves with aluminum foil for the remainder of the baking time. © 1996 by Oxmoor House, Inc. |
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