* Exported from MasterCook II *
Recipe By : Betty Crocker
Serving Size : 2 Preparation Time :4:00
Categories : Breads Ethnic - American
Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 Cups Flour,All-Purpose
3 Tablespoons Sugar
1 Tablespoon Salt
2 Tablespoons Butter
2 Packages Active Dry Yeast
2 1/4 Cups Very Warm Water (120-130 degrees)
1) Mix 3 1/2 cups of the flour, the sugar, salt, butter and yeast in a very large (at least 4 quarts) bowl.
2) Add the warm water and beat on low speed, scraping bowl frequently, for 1 minute. Beat at medium speed, scraping bowl frequently for 1 additional minute.
3) Stir in enough of the remaining flour, 1 cup at a time, to make dough easy to handle.
4) Turn dough onto a lightly floured surface and knead until smooth and elastic (at least 10 minutes).
5) Wash and grease the mixing bowl. Place the dough in the greased bowl and then turn the dough over (so that both sides of the dough are greased). Cover with a damp cloth and let rise in a warm place until double (40 to 60 minutes). Dough is ready if indentation remains when touched.
6) Punch down dough, divide it into two and let rest for five minutes.
7) On a lightly floured surface, flatten each half with hands or rolling pin into a rectangle 18 x 9 inches. Fold 9 inch sides towards the middle into thirds (overlap the sides, so that dough is now 6 x 9). Starting at one of the 6 inch ends, roll dough tightly toward you. Pinch edge of dough into roll to seal well. Pinch each end of the roll to seal the ends.
8) Place loaves, seam sides down, in 9x5x3 inch greased loaf pans. Brush loaves lightly with butter, cover with a damp cloth and let rise until double (35 to 50 minutes).
9) Heat oven to 220° C (425° F). Place loaves on low rack so that the tops of the pans are in the center of the oven. Bake until deep golden brown and loaves sound hollow when tapped (25 to 30 minutes). Remove from pans, brush tops with butter and cool on wire racks.
- - - - - - - - - - - - - - - - - -