Print Friendly Recipe
- Prickly Pear
- 1/4 c warm water
- 2 T (dry/granulated) yeast
- 1/3 c sugar
- 1 t salt
- 1 c hot water
- 3 T butter or margarine
- 1 c cold water
- 6 c (approximately) flour
- Dissolve yeast in warm water (105 degrees) and let sit for 10 minutes to proof.
- Put sugar and salt in mixing bowl.
- Add the hot water with butter or margarine melted in it to sugar & salt mixture and mix well.
- Pour in cold water and mix.
- Add flour 1 cup (225 ml) at a time, mixing after each addition.
- Knead for 4-5 minutes with dough hook on mixer OR 15 minutes by hand.
- Turn into an oiled bowl.
- Turn dough over in bowl so top of dough is covered with oil.
- Cover with plastic wrap and let sit in warm place until doubled in size.
- Punch down and remove from bowl.
- Divide into two pieces.
- Form into loaves and place in loaf pans that have been sprayed with PAM (cooking spray).
- Spray tops of loaves with PAM and cover with plastic wrap and let rise until doubled in size.
- Remove plastic wrap and bake at 350 degrees (175 C.) in center of oven for 40 minutes.
- Remove from oven and pans and cool on wire racks.
- Can be frozen.
- I've been making this bread for the past 38 years--since I was 14 years old. For a variation: substitute one cup of the white flour with one cup of whole wheat flour.
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