My mother always loved this recipe, she liked to make bread and this recipe had great flavor and less waiting time. She always seemed to lose place of it so I wrote it out and framed it for her to hang on the kitchen wall when I was about 12yrs old. She's been gone about 16 yrs now and I was going through some things and came across it, just thought I'd share 8]
prep time2 Hr 15 Min
cook time25 Min
active dry yeast
5 1/2 c
makes two loaves
How To Make
Scald milk, stir in sugar, salt and margarine, cool until luke warm.
Measure warm water into bowl, sprinkle yeast over water, stir until dissolved, stir into milk mixture.
Add 3 cups of flour and beat until smooth, add enough flour to make a soft dough. Turn out onto floured surface and knead for 2 minutes. Place in greased bowl, turn to grease top, cover, let rise 1 hour.
punch down, divide in half, shape into loaves, roll each loaf in cornmeal place into greased loaf pans, cover, let rise until doubled, about 1 hour.
Bake at 400* for 25 minutes or until done. Remove from pans and cool on wire racks.
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