*Note: If you are using active dry yeast instead of instant yeast, proof the yeast in a small bowl with 1 cup of the water and the 3 tablespoons sugar. Let the mixture bubble and foam before starting the recipe. Simply put the proofed yeast/water mixture in a bowl and add in the other ingredients according to the recipe directions. Just a reminder, if using instant yeast as called for in the recipe, there is no need to proof the yeast before adding it in with the other ingredients.
OH MY YUMMY!!! This stuff is like instant happiness in your tummy- NO JOKE! It's crispy and soft all at the same time. My good friend Mindy brought me a loaf after I had the baby and I was instantly in love- the she taught me how to make it! No bread maker necessary- try it people- there are only like 5 simple ingredients and it is A-MAZING! Recipe is from http://www.melskitchencafe.com
*Makes 4 loaves of bread (8 1/2-inch by 4 1/2-inch)
INGREDIENTS:
5 1/2 cups very warm water
3 tablespoons instant yeast
2 tablespoons salt
3 tablespoons sugar
11 1/2 cups all-purpose flour
5 1/2 cups very warm water
3 tablespoons instant yeast
2 tablespoons salt
3 tablespoons sugar
11 1/2 cups all-purpose flour
DIRECTIONS:
In a large bowl or bowl of an electric stand mixer, combine the water, sugar, salt and yeast. Mix. Add half of the flour. Mix. Add remaining flour. Mix. The dough will be very, very sticky. Don’t be alarmed! Cover the bowl and let the dough rise until doubled. Stir down the dough with a wooden spoon.
In a large bowl or bowl of an electric stand mixer, combine the water, sugar, salt and yeast. Mix. Add half of the flour. Mix. Add remaining flour. Mix. The dough will be very, very sticky. Don’t be alarmed! Cover the bowl and let the dough rise until doubled. Stir down the dough with a wooden spoon.
Grease four loaf pans (8 1/2-inch by 4 1/2-inch) generously with cooking spray. Divide the dough between the loaf pans. It helps to grease your hands because the dough is still sticky. The dough should fill the pans about halfway. Cover the loaves with lightly greased plastic wrap and let the bread rise until doubled. It will look puffy and bubbly.
Bake at 350 degrees for 25-28 minutes until lightly golden brown on top and baked through. Remove from the oven and turn the bread out onto a cooling rack. Butter the tops while still warm.
This bread can be frozen and/or it lasts, covered or bagged, at room temperature for several days.
1 comment:
I LOVE english muffins! I am so going to try this once we have moved and settled in. And congrats on your Bosch! I LOVE mine. People always think making bread is really insanely hard, but it just takes a little practice and it really is not that bad. Good luck on your practicing and new recipes.
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