Food recipes
Paul's Grandmother's Easter Bread
Paul's Grandmother's Easter Bread Ingredients: wheat flour, white, all-purpose, unenriched salt, table spices, turmeric, ground water, bottled, generic leavening agents, yeast, baker's, active dry sugars, granulated o...
Paul's Grandmother's Easter Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
spices, turmeric, ground
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, canola
Directions:
In a very large bowl combine dry ingredients: 10 cups flour, salt and tumeric.
In a second smaller bowl prepare wet ingredients: 1 cup water, yeast and sugar.
Let wet ingredients sit for 10 minutes until yeast has risen slightly.
Add remaining water and 2 cups oil to the wet ingredients.
Add wet ingredients to dry ingredients and mix together well.
Work the dough in the bowl then on a well floured counter, adding as much of the remaining 2 cups of flour as needed to form a smooth dough that no longer sticks to your hands as you work.
Cover the bowl and place in a warm spot on top of a hot water bottle or heating pad set to low.
Let rise 1 hour then punch down the dough to remove any air pockets.
Let rise 1 more hour and punch down again.
Form dough into loaves and place into well greased bread pans.
Let rise in pans for an additional 1 to 1 1/2 hours.
Brush each loaf with milk or egg.
Bake on middle rack at 350 for 45 minutes to 1 hour (bake longer for a crusty bread).
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
spices, turmeric, ground
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, canola
Directions:
In a very large bowl combine dry ingredients: 10 cups flour, salt and tumeric.
In a second smaller bowl prepare wet ingredients: 1 cup water, yeast and sugar.
Let wet ingredients sit for 10 minutes until yeast has risen slightly.
Add remaining water and 2 cups oil to the wet ingredients.
Add wet ingredients to dry ingredients and mix together well.
Work the dough in the bowl then on a well floured counter, adding as much of the remaining 2 cups of flour as needed to form a smooth dough that no longer sticks to your hands as you work.
Cover the bowl and place in a warm spot on top of a hot water bottle or heating pad set to low.
Let rise 1 hour then punch down the dough to remove any air pockets.
Let rise 1 more hour and punch down again.
Form dough into loaves and place into well greased bread pans.
Let rise in pans for an additional 1 to 1 1/2 hours.
Brush each loaf with milk or egg.
Bake on middle rack at 350 for 45 minutes to 1 hour (bake longer for a crusty bread).