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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I got this off of the internet and so I thought I'd try it. I have not made it as of yet, but plan to within the week. With just the two of us, a loaf can last a few days. I love the feel and smell of a good yeast dough, but for busy days, this comes in handy. Hope you'll give it a try and let me know what you think of it. Times don't include 2 hour rise time. Ingredients:
1/4 teaspoon active dry yeast |
1 1/2 cups warm water (110 -115 ) |
1 tablespoon sugar |
2 teaspoons salt |
1 tablespoon shortening, melted |
4 cups all-purpose flour |
4 tablespoons cornmeal (optional) |
Directions:
1. In a mixing bowl, dissolve yeast in 1/2 cup warm water.
2. Add sugar, salt, shortening, and 1 cup warm water; stir until dissolved.
3. Add flour and stir until smooth.(you may knead, but it's not necessary).
4. Cover and let rise in a draft-free, warm place for an hour or until doubled.
5. Turn onto floured surface. Divide in half; let rest for 5 minutes.
6. Roll each half into a 10 x8 rectangle. Roll up from the long side; pinch along seam edges to seal.
7. Place seam side down on oiled baking sheets sprinkled with cornmeal. Cover and let rise again until doubled, approximately 45 minutes.
8. With a very sharp knife, make 5 diagonal cuts across the top of each loaf.
9. Bake as directed or until lightly browned.
10. Cool on wire racks.
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