Shepherd's bread

Yield: 2 Loaves

Measure Ingredient
1 cup Milk
¼ cup Sugar
1 tablespoon Salt
4 tablespoons Butter
2 \N Envelopes Dry Yeast
1½ cup Water
8 cups Flour

Scald the milk in a saucepan. Cool slightly. Stir in the sugar, yeast and butter. Cool. Add the yeast to the warm water in a second bowl.

Stir until the yeast is dissolved. Add the cooled milk. Stir. Stir in half the flour. Beat until smooth. Stir in enough additional flour to make a soft dough. Turn the dough out onto a well floured board.

Knead until smooth and elastic (10 minutes or longer). Place in a greased bowl. Turn to grease the top. Let rise until doubled in bulk.

Punch the dough down. Let rest for 10 minutes. Divide the dough into loaves. Shape each into a ball. Set each ball on a greased baking sheet. Let rise until doubled in bulk. Preheat the oven to 400 degrees. Bake until the loaves sound hollow when tapped on the bottom (about 20 minutes).

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