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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the Marlboro cookbook 'Fifty From the Trail'. Ingredients:
1 1/2 pkgs active dry yeast |
2 cups lukewarm water |
1 tbs sugar |
1 1/2 tsp salt |
6-7 cups all-purpose flour |
sesame or poppy seeds |
Directions:
1. Soften yeast in warm water; add sugar and salt. Let stand until bubbly. Beat in flour, 1 cup at a time, until a smooth, soft dough is formed. Turn out onto a floured surface; cover and let rest 5 minutes.
2. Knead, adding flour as needed, until dough is soft and elastic, about 10 minutes. Put dough into a large buttered bowl, turning to butter top. Cover and let rise in a warm place until double, about 1 1/2 hours.
3. Turn out onto a lightly floured surface; punch down and let rest 5 minutes. Cut dough into 3 pieces; roll into 12 strips. Twist strips, turn under ends and place in greased 10x7 loaf pan. (For two smaller loaves; Cut dough in half, then cut each half into 3 pieces; roll into 10 strips, twist and place into 9x5 pans.)
4. Sprinkle with seeds. Place in cold oven. Put a pan of boiling water on rack underneath. Set oven to 400 and bake large loaf 60 minutes; smaller loaves 35-40 minutes.
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