Bread Like No Other

Tina Reed


I have been baking bread since I was 8. This recipe is the culmination of 36 years and has changed many times to finally come to a rest with this recipe.

★★★★★ 1 vote
1 Hr 30 Min
25 Min


1 can(s)
evaporated milk
1/4 c
egg beaters
1/4 c
butter flavored crisco
4 to 5 c
1/2 c
warm water
1/8 c
2 pkg
active dry yeast


1Mix warm water, sugar and yeast together; set aside to rise.
2Melt the crisco in the milk. (I use the microwave for about 1 min.)
3Mix milk mixture with egg beaters and 1 cup of flour. Mix until smooth.
4Add the yeast mixture to the bread mixture. Make sure to mix well.
5Start adding flour 1/2 cup at a time. Continue to add flour until dough is easy to handle.
6Turn dough out of bowl onto a floured surface and knead for about 10 minutes, making sure it is easy to handle.
7Turn dough upside down and cover. Let rise for 30 minutes.
8Punch dough down and divide. (I use Rubbermaids 6 loaf sleigh pan.) Divide the dough in two for regular size bread pans.
9Roll dough out into a rectangle shape. Roll up and tuck ends under. Place in greased bread pans, seam side down. Let rise for 30 minutes.
10Pre-heat oven to 325 degrees. Bake for 20 to 25 minutes.
11Take out of oven, slice and serve with butter while hot!

About Bread Like No Other

Course/Dish: Other Breads