Big Bread

Posted by on July 22, 2007 in Blog | 0 comments

big_bread.JPGIngredients:

  • 2 packs of yeast
  • 1/4 cup warm water
  • 2 cups hot water
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 6 cups flour
  • 1/3 cup vegetable or corn oil

Pour warm water into a small bowl and add the yeast. Set aside. In a large mixing bowl, pour hot water over the sugar and salt, then stir with a wooden spoon to completely dissolve. Combine 3 cups flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but DO NOT STIR. Top with the remaining 3 cups of flour and mix well. At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes. On a lightly floured cutting board or counter top, divide the dough into half. Flatten each half into roughly an oval/rounded rectangular shape, about 1/2- to 3/4-inch thickness; then roll the dough lengthwise and place on an ungreased, but very BIG, cookie sheet. (If you don’t have a very large cookie sheet, use two cookie sheets, one for each half of the dough.) Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer). After the dough has risen the second time, preheat the oven to 375 and bake for exactly 23 minutes. Allow to cool for about 15 minutes and then enjoy.

Leave a Comment

Your email address will not be published. Required fields are marked *