This recipe makes two loaves.
Ingredients:
5-6 cups of sifted all -purpose flour
2 T. sugar
1 T. salt
2 envelopes of Rapid Rise yeast
2 ¼ c. water
¼ c. margarine
Instructions:
Combine 5 cups of flour, the salt, sugar, and yeast in a large bowl. Mix. Set aside 1 cup of flour. Gently heat the water with the margarine to 120-130°F. (I use a thermometer to check the temperature). Combine the liquids with the dry ingredients. Mix well. Stir in remaining 1 c. of flour (not all at once, you may not need all of it). Add more flour only if necessary. Knead on a well-floured board. Let sit for 10 minutes. Grease two bread pans and preheat oven to 375°F. (I use Pam spray) Divide the dough in half. Roll each half out into a rectangle. Starting at the long end, roll the dough like you would roll up a rug. Tuck the ends under and set, seam side down, in the bread pan. Let the dough sit in a warm place until it doubles in size. (I usually place it on top of the oven). Bake in the oven for 25-30 minute. Bread should sound hollow when tapped. Immediately remove from pan and cool on a cake rack. (This prevents the bottom of the bread from becoming soggy).
Note: I used this recipe when I taught Home Ec. and this is the recipe I used when I started making bread with my nieces and nephews and now my grandchildren. For me it is a tradition. I call it miracle bread, because even when children make it, and do their version of mixing and kneading, somehow their bread always rises and is edible! This is the recipe I used for the bread I would bring to Baton Rouge (Aunt Bootsie’s gathering) for Thanksgiving. Also great at Christmas.
Aline (Ory) Delgado
