6 1/2 c Unbleached Flour * 2 pk Active Dry Yeast
2 T Sugar 1 T Salt
2 1/4 c Hot Water (130 degrees F.) 1/4 c Butter or Margarine **
* Use up to this much flour. Use only enough flour to make a soft
dough and to keep from sticking when kneading. ** Butter or
margarine must be at room temperature or use the same
amount of vegetable oil. In a large bowl mix 2 cups of the
flour, the yeast, sugar, and salt. Stir in the hot water and when
mixed, beat with an electric mixer at medium medium speed or with a
wooden spoon for 2 minutes, scraping sides of bowl occasionally.
Add butter and 1 cup more of the flour; when mixed, beat at medium
speed or by hand for 2 minutes, scraping bowl occasionally. With
wooden spoon, gradually stir in enough of the remaining flour to make
a soft dough.
Turn dough out on lightly floured surface (use some of the remaining
flour) and knead for 8 to 10 minutes until dough is smooth and
elastic, adding only enough flour to keep dough from sticking.
Cover dough with bowl and let stand 20 minutes.
In the meantime grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or a
large baking sheet.
Uncover dough and knead briefly; divide in half and place in pans or
on baking sheet. Brush 2 sheets of plastic wrap with oil and cover
loaves loosely.
Refrigerate for 2 to 24 hours.
When ready to bake, remove from refrigerator, uncover and puncture any
surface bubbles with a skewer or wooden toothpick. Place in an
unheated oven; turn on oven to 350 degrees F. Bake 40 to 60 minutes
or until done.
Cool loaves on wire rack.
Makes 2 loaves
Yields
4 servings