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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 48 |
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Virginia Scott, Destin, Florida Ingredients:
2-1/2 cups water |
1/2 cup butter |
1/3 cup sugar |
3 tablespoons instant potato flakes |
2 packages (1/4 ounce each) quick-rise yeast |
1 teaspoon salt |
6 cups king arthur unbleached all-purpose flour or bread flour |
vegetable oil |
Directions:
1. Heat water and butter to 125°-130°. In a large bowl, combine with remaining ingredients except oil to form a stiff batter. Place in a greased bowl; oil top of dough. Cover and let rise in a warm place until doubled, about 30-45 minutes.
2. Punch dough down. On a lightly floured surface, knead dough until smooth and elastic, about 4-6 minutes. Divide dough into three portions. Shape into loaves and place in greased 8-in. x 4-in. loaf pans; oil tops of loaves. Cover and let rise until doubled, about 30 minutes.
3. Bake at 350° until bread sounds hollow when tapped, about 30-35 minutes. Remove from pans and cool on wire racks. Yield: 3 loaves.
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