Florine’s All Purpose Bread
(Recipe from the 1950’s) (Janet’s Favorite)
INGREDIENTS:
1
cup sugar
1/3
cup margarine
1
egg, beaten
3
cups hot water (from tap)
2
tsp. salt
2
pkg. yeast
10+
cups Gold Medal Bread Flour
METHOD:
In
large bowl put in sugar, salt, margarine and 3 cups hot water, stir well until
margarine is melted. Add 3 cups of
flour, stir until all is stirred in.
Add beaten egg, stir well. Add 3
more cups flour, sprinkle on the yeast, stir all in completely. Dough will be getting a little stiffer. Add the next 4 cups flour and stir in what
you can, then dump all onto lightly floured counter and knead all flour in. May
have to add a little more flour to get dough so it isn’t sticky, but not much
more. Put dough into a greased large
bowl, cover with plastic wrap or dishtowel and let rise until double, about an
hour. Punch dough down and start making
your choice of bread, putting it in greased pans for baking. Let rise until double, about an hour.
Bake
@ 350º for 30 minutes
As
this recipe is very versatile, it can be pan rolls, cinnamon rolls, caramel-pecan
rolls or a loaf. Loaf probably should
bake @ 350º for 40 minutes. Just keep a
watch after 30 minutes. You can tell
when bread and rolls are done, if when tapped on top, it will sound hollow.
Raisins—Nuts—Dried
Fruit can be added to dough before kneading if desired. This recipe yields enough dough for two 9x13
pans. Like 1 pan rolls and 1 pan
cinnamon rolls