Shepherd's bread
2 Loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| ¼ | cup | Sugar |
| 1 | tablespoon | Salt |
| 4 | tablespoons | Butter |
| 2 | Envelopes Dry Yeast | |
| 1½ | cup | Water |
| 8 | cups | Flour |
Directions
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).