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Oven 375 F Yields: 2 loaves |
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2 pkg dry yeast 1 cup warm water (110 F) 2 Tbsp sugar 1 tsp salt ½ cup flour
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The water temperature is the most important detail for the yeast to rise. Use a thermometer and adjust the water between 105 -110 F. Warm up a large mixing bowl by filling with hot water and emptying. Mix the ingredients together. Cover with a dry towel and let stand in a warm place for 15 minutes.
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1 ¼ cup warm water 2 Tbsp shortening ¼ cup dry milk 3 Tbsp honey 2 tsp salt 2 cups flour
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Add and mix well with the mixer. |
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4 cups flour
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Continue to add additional flour until the dough is too stiff for the mixer. Add the rest of the flour by hand. |
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½ cup flour
Optional: Raisins, butter, cinnamon, sugar
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Spread flour on the counter top in a 12” circle. Turn out the dough onto the flour. Gently knead about 50 times, push with your palms from the center to the outer edge, pick up the outer edge and fold in to the center. Turn one quarter turn and repeat. Place the dough back into the bowl, cover with a warm, damp towel and set in a warm place to rise for about one hour.
Spread a little flour on the counter and turn out the dough. Divide into two equal pieces. Knead a few times to form a smooth ball. Roll out with a rolling pin to 2 “ thick to remove any air bubbles.
At this point, you may add raisins, or a light coating of butter, cinnamon & sugar for a cinnamon swirl loaf.
Roll into a loaf and push the ends under. Place in a loaf pan. Cover with the damp towel and let the bread rise in the pan for 30 minutes.
Bake at 375 F for 35-35 minutes.
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This is a Ree Heights classic! Aunt Lois made this bread several times a week for the farm hands’ dinner. Her recipe called for 24 cups of flour which makes a big batch! I remember her mixing it up in a large tin wash basin.