1 c -Lukewarm water
1 ts Sugar, granulated
2 tb Dry yeast
1/2 c Sugar, granulated
1 ts -Salt; heaping
1/2 c Vegetable oil
9 c Flour, all purpose
In a large warm pottery bowl, place water and sugar; sprinkle in
yeast. When yeast has risen to the surface blend and add water,
sugar, salt and oil. Beat in 1 cup of flour at a time. mix till your
biceps feel it and keep mixing til dough hangs together but is floppy
and moist. Turn dough out onto a well-floured surface, sprinkle on a
bit of flour and knead with the heels of your palms until dough is
smooth and elastic. Return dough to bowl and cover with your best tea
towel. Let dough rise away from drafts til double in size. Divide
dough into 3 sections and fashion loaves into 3 well greased tins –
black ones are best. Bake in preheated 400F 20 minutes til brown on
top and bottom. remove from loaf pans and cool. MAKES: 3 LOAVES
VARIATIONS: When mixing in flour, turner suggests adding 1/2 lb
raisins, 1 cup shredded cheese or 2 pks onion soup mix.
Yields
1 Servings
