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Monday, February 28, 2011

Country Bread

Ok this is a recipe from Southern Living-Best Recipes 2010.  And let me say, it made awesome bread!

2 envelopes yeast
2 c. warm water
1/2 c. sugar
2 large eggs
1/4 c. vegetable oil
1 T. salt
1 T. lemon juice
6 to 6 1/2 c. bread flour
1 T. vegetable oil
1 1/2 T. butter, melted

Combine yeast, warm water and 2 t. sugar in bowl of heavy duty mixer.  Let stand 5 minutes.  Stir in eggs, next 3 ingredients, 3 c. flour and remaining sugar.  Beat dough at medium speed using paddle attachment, until smooth.  Gradually add remaining 3 to 3 1/2 c. flour until a soft dough forms.
Turn dough onto a well floured surface and knead until smooth and elastic (about 8-10 minutes), sprinkling with flour as needed. Place dough in a lightly greased bowl, turning to grease top of bread.  Cover and let rise about an hour, until doubled in size.
Punch dough down, turn onto a lightly floured surface.  Divide dough in half.
Roll each half into an 18X9 rectangle.  Starting at the short end, roll the dough pressing the edges to seal.  Tuck ends under dough and place seam side down in a lightly greased loaf pan.  Brush tops with oil.  Cover and let rise another hour or until doubled in size.
Preheat oven 375 degrees.  Bake 25-30 minutes until golden brown and sound hollow when tapped.  Remove from pans to wire rack and brush with melted butter.  Let cool completely, about an hour.

I would've had both loaves in the photo, but the girls and I have already polished off the first loaf!

1 comment:

  1. Your bread looks fabulous!! I have a hoarding problem when it comes to recipes...I know I'll never make them all! Thanks for the sweet comment on TK and for checking out my blog ~