Honiemade Bread

Course : Breads
Serves: 4 loaves
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2 packages active dry yeast -- (1/4 ounce each)
4 1/2 cups warm water -- (115)
6 tablespoons sugar
2 tablespoons salt
1/4 cup shortening -- melted and cooled
12 1/2 cups all-purpose flour -- divided, up to 12

Preparation / Directions:

In a large rnixing bowl, dissolve yeast in water. Add sugar, salt and shortening; stir until dissolved. Add half the flour: beat until smooth and the batter sheets with a spoon. Mix in enough remaining flour to form a soft dough that cleans the bowl. Turn onto a floured board. Knead 8-10 minutes or until smooth and elastrc. Place in a greased bowl, turning once to grease top. Cover and allow to rise in a warm place until doubled, about I 1-1/2 hours. Punch dough down. Cover and let rise again for 30 minutes. Divide dough into four parts and shape into loaves. Place in four greased 9-in. x 5-in x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 375 for 30-35 minutes or until golden brown. Remove from pans and allow to cool on wire racks.


Nutritional Information:

93 calories, 70 mg sodium, 0 mg cholesterol, 18 gm carbohydrate, 3 gm protein, I gmfat.

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