Country crust bread

Yield: 1 Servings

Measure Ingredient
2 packs Active dry yeast
2 cups Warm water; (105 F to 115 F)
½ cup Sugar
1 tablespoon Salt
2 \N Eggs
¼ cup Vegetable oil
6 \N 1/2 cups all-purpose flour*; up to 6
\N \N Vegetable oil
\N \N Margarine or butter; softened

Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, eggs, ¼ cup oil and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. (At this point, dough can be refrigerated 3 to 4 days.) Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.) Punch down dough; divide into halves. Roll each half into rectangle, 18x9 inches. Roll up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaf, seam side down, in greased baking pan, 9x5x3 inches. Brush with oil. Let rise until double, about 1 hour.

Heat oven to 375 F Bake until loaves are deep golden brown and sound hollow when tapped, 30 to 35 minutes. Remove from pans. Brush with margarine; cool on wire rack.

*If using self-rising flour omit salt.

VARIATION: Country Cinnamon-Raisin Bread: Divide dough into halves. Knead ½ cup raisins into each half Roll 2 loaves each half into rectangle, 18x9 inches. Brush with oil. Mix ½ cup sugar and 1 tablespoon ground cinnamon; sprinkle over rectangles. Continue as directed.

Recipe by: Betty Crocker's Best of Baking Posted to MC-Recipe Digest V1 #980 by "M. Hicks" <nitro_ii@...> on Jan 3, 1998

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