• 24servings
  • 30minutes

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Nutrition Info . . .

MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 - 3/4 C warm water (100 to 110oF)

  2. 2 envelopes FLEISCHMANN'S Active Dry Yeast

  3. 2 tsp salt

  4. 5 to 5- 1/2 cups all-purpose flour

  5. Additional flour , optional

Instructions Jump to Ingredients ↑

  1. Place ½ cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

  2. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12-inch circle. Roll up each circle tightly as for jelly roll to make loaf. Pinch seams and ends to seal; taper ends by gently rolling back and forth. Place loaves, seam sides down, on large greased baking sheet. Cover; let rise in warm place until doubled in size, about 20 to 40 minutes.

  3. Lightly dust loaves with additional flour, if desired. With sharp knife, make 3 or 4 diagonal slashes (¼ inch deep) across top of each loaf. Bake at 400oF for 25 minutes or until done. Remove from sheet; let cool on wire rack.


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