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Prep Time: 240 Minutes Cook Time: 50 Minutes |
Ready In: 290 Minutes Servings: 10 |
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Not bread alone, 1st Baptist Church Rochester, 1999 Ingredients:
7 1/2 cups flour |
7 tablespoons soft butter |
2 2/3 cups scalded milk, cooled to lukewarm |
4 teaspoons salt |
1 teaspoon sugar |
2 (1/4 ounce) packages yeast |
1 egg |
Directions:
1. Add the yeast to one cup of the scalded, cooled milk to proof.
2. Mix the butter, sugar, salt and flour together.
3. Beat the egg and add to the remaining milk.
4. Make a well in the center of the flour mixture and add the milk/egg mixture.
5. Mix well; add milk/yeast mixture.
6. Mix well.
7. Turn out of bowl and knead until no longer sticky.
8. Replace in bowl, cover, and let rise until doubled.
9. Punch down and let rise again until doubled.
10. While dough is rising for the second time, preheat oven to 375°F.
11. Form into loaves on a greased cookie sheet.
12. Bake for approximately 35 minutes or bread sounds hollow when thumped.
13. During the last ten minutes of baking, brush with an egg wash for a dark golden crust.
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