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Submitted by LyricFox (This is a no knead recipe) Ingredients
2 (.25) packages of active dry yeast (or 4 ½ teaspoons) Directions Grease two 9 x 5 pans and dust well with cornmeal. In a small saucepan, heat the milk and water until very warm (about 100-110 degrees). In a large bowl, combine three cups of flour, yeast, sugar, salt and soda. Add the warm milk/water and beat using dough hooks until incorporated. Add remaining flour in one cup increments beating well between additions. Batter is done when the dough comes off the sides of the bowl and begins crawling up the dough hooks. Batter will be very sticky. Spoon into the two prepared pans. Cover and let rise in a warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Shield bread with foil the last 10 minutes if loaves are browning too much. Remove from pans immediately and cool completely. Slice and toast before serving. Store sliced bread in the refrigerator. Bread may be frozen unsliced. |
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