Source:

Marshall Bowers

Serves/Makes:2 loaves

Ingredients

• 5-1/2 cups (1300 ml) unsifted flour
• 3 tbsp (45 ml) sugar
• 2 tsp (10 ml) salt
• 1 package active Dry Yeast
• 1 cup (225 ml) water
• 1 cup (225 ml) milk
• 3 tbsp (45 ml) butter

Preparation

• In a large bowl thoroughly mix 2 cups (475 ml) flour, sugar, salt and undissolved yeast.
• Combine water, milk and butter in a saucepan. Heat over low heat until liquids are warm. Butter does not need to melt.
• Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Stir in enough flour to make a soft dough.
• Turn out onto a lightly floured board; knead until smooth and elastic (about 8 to 10 minutes).
• Place in greased bowl, turning to grease top.
• Cover; let rise in a warm place, free from draft, until doubled in bulk (about 1 hour).
• Punch dough down; turn onto lightly floured board.
• Cover and let the dough rest 15 minutes.
• Divide dough in half and shape into loaves.
• Place in 2 greased 8 inch by 4 inch loaf pans.
• Cover, let rise in warm place, free from draft, until doubled in bulk (about 1 hour).
• Bake in hot oven (400 F) about 25-30 minutes, or until done.
• Remove from pans and cool on wire racks.

Comments

This is a bread recipe originally made during hunting season by my Grandfather at camp. Ummm....good..