Kristen Beckstead
2TB. dry yeast
½ cup warm water
2 cups hot water
3 TBS sugar
1 TB salt
5 TBS oil
6 cups flour
Rise 30 minutes, punch down and repeat twice.
Form into 2 loaves and place on oiled cookie sheet.
Let rise until doubled. Slash tops with knife.
Bake at 400 degrees for 25 minutes until golden brown.
Brush with butter.
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