Yield: 1 Servings
|3 packs||Dry yeast|
|3¾ cup||Warm water ; (105 - 115^)|
|10 cups||All-purpose flour|
|6 \N||Tbl sugar|
|6 \N||Tbl stick margarine; melted|
|1 \N||Tbl salt|
|2 \N||Eggs; lightly beaten|
|\N \N||Vegetable Cooking Spray|
Dissolve yeast in warm water in a 7 quart Tupperware container; let stand 5 minutes. Add flour and next 4 ingredients, stirring until well-blended.
Cover container with Tupperware lid and seal. Let stand at room temperature for 1 hour or until lid "pops" off.
Spoon the dough evenly into 3 (9"X 5") loaf pans coated with cooking spray.
Cover and let the dough rise in a warm place (85^), free from drafts, 30 minutes or until doubled in bulk. Bake at 350^ for 40 minutes or until loaves sound hollow when tapped. Yield: 3 loaves - 16 servings per loaf.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Joan,"Flour Power" <LIR119@...> NOTES : After tasting this bread at a friend's house, I asked for the recipe. I was surprised at how easy it was to make: All you do is combine the ingredients in a large Tupperware container, and seal the lid. The dough "burps" the lid off the container when it has finished rising ------- Diane Davis, Birmingham, Alabama