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Recipe Name: Easy But Good Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

Ingredients: Directions:
Mix 2C flour with 1 t salt (I use 1/2 whole wheat flour and
adjustwater)Scald 1/2 C milk. Add in 1 1/2 C boiling water and let
cool tolukewarm.Dissolve 1 package yeast in 1/4 C lukewarm water.Add
the dissolved yeast to the milk/water and add to the dryingredients,
along with 1 T sugar and 1 1/2 T oil.Mix well but don't knead.Cover and
let rise until almost doubled in bulk.Punch down. Form into two sort
of flat shapes. Roll each (sort ofjellyroll like) into two loaves.
They'll be a little longer and thinnerthan average bread. Cover and let
rise again until almost doubled inbulk, or until a finger indentation
doesn't disappear after a fewminutes.Place on oiled cookie sheet.
Place a pie pan with 1/2 " of boilingwater on the bottom of the
oven.Bake 15 minutes at 400 and 30 minutes at 350.You know it's done
when it sounds hollow when tapped on crust.From Gemini's MASSIVE
MealMaster collection at

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