Burp bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | cups | Flour |
| 1½ | cup | Scalded milk |
| 1½ | cup | Water |
| 4 | Eggs -- beaten | |
| ⅔ | cup | Sugar |
| 2 | teaspoons | Salt |
| 2 | packs | Dry yeast |
| 2 | Sticks melted butter | |
Directions
Pour all flour in large Tupperware bowl and make a well in center.
Take portion of the scalded milk, (let cool) and the 1½ cups water and dissolve the yeast in it. Add the rest of the milk; add eggs, sugar and salt to yeast mixture. Pour mixture into well in flour. DO NOT MIX! Seal bowl. When seal pops up, (about 20 minutes) add 2 sticks of melted butter to well; stir. Reseal and "burp" bowl. When top pops again, punch out on floured board. Add flour as you are punching until dough is not sticky and you can work with it (about 1 cup). Shape into loaves, rolls, etc. Let rise. Bake in 350*F oven as long as need for the shape. Yield: 24 dinner rolls, 45 cinnamon rolls, 9 small loaves, or 2 large loaves.
Recipe By :
From: Conni Marais (X3648) On Fri, Aug