Arvin

This is a bread for bread lovers, its a bread related to what individuals had produced in the old style brick oven that was identified in most peoples back yard a great many years ago.

It is a firm bread but with remarkable taste and texture, it is particularly superb when served hot appropriate from the oven with butter and jam. This recipe makes six loaves but you can break it down to two loaves just by dividing by 3.

four pounds all goal flour

1 teaspoon salt

1 cup oil

pound sugar bread pudding recipe

1 ounce dry yeast

six cups warm water

In a stainless steel bowl place your yeast and two tablespoons sugar with 1 cup warm water and let the yeast function, when the yeast starts to rise you know that it is ok to use and that your bread is going to rise properly.

In a ten quart mixing bowl place your flour, salt, sugar, oil, yeast you had started and 5 cups warm water.

Mix on low speed working with a dough hook on your mixer till properly blended, then mix on second speed for about four minutes, at this time you will need to have a nice well textured dough, if the dough seems also dry to you just add a small significantly more water and mix for about one far more minute.

Remove dough from mixer and divide into 24 ounce balls well rounded and tight, let them stand for 5 minutes on table covered with a towel, at this time grease your bread pans, take a ball of dough and flatten it removing any air in the dough (dont get too rough with it) flap the bottom component of the dough up to the middle and the major of the dough in to the middle and press it down then fold it in half once more and with the heal of your hand seal the seam of the dough, (it need to look like a six inch hoagie bun) now place it in a properly greased bread pan with the seam on the bottom and let it rise below a towel until it is double in size.

In a preheated 350 degree oven spot all your loaves of bread and let it bake for 20 minutes then rotate it and let it bake for another 20 minutes, take away from oven and get rid of from pan, let it cool on a wire rack, even a refrigerator rack is fantastic.

When it is cool enough to reduce take pleasure in it. This is a bread for bread lovers, its a bread comparable to what people today had produced in the old fashion brick oven that was located in most peoples back yard a variety of years ago.

It is a firm bread but with impressive taste and texture, it is specially excellent when served hot best from the oven with butter and jam. This recipe tends to make six loaves but you can break it down to two loaves just by dividing by 3.

four pounds all goal flour

1 teaspoon salt

1 cup oil

pound sugar

1 ounce dry yeast

6 cups warm water

In a stainless steel bowl place your yeast and two tablespoons sugar with 1 cup warm water and let the yeast perform, when the yeast starts to rise you know that it is ok to use and that your bread is going to rise effectively.

In a ten quart mixing bowl location your flour, salt, sugar, oil, yeast you had started and five cups warm water.

Mix on low speed utilizing a dough hook on your mixer until effectively blended, then mix on second speed for about four minutes, at this time you should have a good nicely textured dough, if the dough appears also dry to you just add a little even more water and mix for about 1 extra minute.

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Eliminate dough from mixer and divide into 24 ounce balls properly rounded and tight, let them stand for 5 minutes on table covered with a towel, at this time grease your bread pans, take a ball of dough and flatten it removing any air in the dough (dont get also rough with it) flap the bottom part of the dough up to the middle and the leading of the dough in to the middle and press it down then fold it in half once more and with the heal of your hand seal the seam of the dough, (it ought to appear like a six inch hoagie bun) now location it in a nicely greased bread pan with the seam on the bottom and let it rise beneath a towel until it is double in size.

In a preheated 350 degree oven place all your loaves of bread and let it bake for 20 minutes then rotate it and let it bake for an additional 20 minutes, get rid of from oven and eliminate from pan, let it cool on a wire rack, even a refrigerator rack is wonderful.

When it is cool sufficient to reduce love it.