Ingredients:
 | 3 cups Very hot tap water
| 1/2 cup Butter, margarine or shortening
| 1/2 cup Sugar
| 2 1/2 tsp. Salt
| 2 pkgs Active dry yeast*
| 9 1/2 cups All-purpose flour
| |
-
Combine water, butter, sugar and salt. Stir until butter melts; let cool to warm.
Stir in yeast, cover and set in a warm place until bubbly.
Add 5-cups of flour and beat with a wooden spoon to form a thick batter.
Stir in enough of the remaining flour (about 3-1/2 cups) to form a stiff dough.
Knead until smooth, about 10 minutes, adding flour as needed.
Place dough into a Dutch oven (well greased) and cover.
Set in a warm place to rise until doubled, punch down and knead on a floured board.
Return to Dutch oven and let rise until dough pushes up the lid about 1/2 inch.
Bake covered with lid in a 375 deg F. oven for 12 minutes.
Remove lid and bake for 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped.
NOTE: May be enhanced by adding seeds and/or chopped nuts to the dough.
Home Page: http://waltonfeed.com/
All contents copyright (C) 1997, Al Durtschi. All rights reserved.
Recipes remain the property of those who submitted them.
Revised: 7 Jul 99