- Marshall Bowers
- 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
- 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.
- This is a bread recipe originally made during
hunting season by my Grandfather at camp.