December 28, 2018


Luke warm water - 1 1/2 cups
Yeast - 2 packages
All purpose flour - 7 1/2 cups
Sugar - 3 tbsp
Milk - 1 cup
Salt - 1 tbsp
butter - 1/4 cup
Anglias glaze


  • Place water in large warm bowl or crock. Sprinkle yeast over water; stir until dissolved. Cover; let stand 15 minutes.
  •  Combine 1 1/2 cups flour and 2 tbsp of sugar. 
  • Beat mixture carefully into yeast mixture with wooden spoon until free from lumps. Cover with towel; let rise in warm place 30 minutes.
  • Scald milk; stir in salt and remaining sugar. Add butter; stir until dissolved. Cool to lukewarm. Add to yeast mixture. 
  • Add enough remaining flour to make soft dough.
  • Turn onto lightly floured board. Knead 10 minutes or until smooth and elastic.; add flour if needed.
  • Place in greased bowl; turn dough to grease top.
  • Cover with towel; let rise in warm place one hour or until double in bulk.
  • Turn dough onto lightly floured board; divide in half. Shape into loaves.
  • Place in 2 well greased 9*5 " loaf pans or 3 smaller shaped molds.
  • Cover; let rise one hour or until double in bulk.
  • Bake at 400 F for 10 minutes. Brush tops with Anglais Glaze, using pastry brush.
  • Bake 15 minutes. Turn loaves onto wire racks to cool.

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