* Exported from MasterCook *
Recipe By :Jeff Smith
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Low Fat
Amount Measure Ingredient -- Preparation Method
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3 cups very hot water
1/2 cup butter -- margarine, or shortening
1/2 cup sugar
2 1/2 teaspoons salt
2 packages quick rising yeast
9 1/2 cups all-purpose flour
salad oil -- for oiling pan
You need a 10" cast iron covered Dutch oven (5 qt size).
In a bowl, combine the hot water, butter, sugar and salt. Stir until
the butter melts; let cool to warm (110F - 115F). Stir in the yeast,
cover, and set in a warm place until bubbly, about 15 min
Add 5 c of flour and beat with a heavy-duty mixer or wooden spoon,
stir in enough of the remaining flour (about 3 1/2 c) to form a stiff
dough. Turn the dough out onto a floured board and knead until
smooth, about 10 min, adding flour as needed to prevent
sticking. Turn the dough onto a greased bowl, cover, and let rise in
a warm place until doubled in size about 1 1/2 hrs.
Punch down the dough and knead on a floured board to form a smooth
ball. Cut a circle of foil to cover the bottom of the Dutch
oven. Grease well the inside of the Dutch oven and the underside of
the lid with salad oil.
Place the dough in the pot and cover with the lid. Let rise in a
warm place until the dough pushes up the lid by about 1/2", about 1
hr (watch closely).
Bake, covered with the lid, in a 375F oven for 12 min. Remove the
lid and bake for another 30 - 35 min, or until the loaf is golden
brown and sounds hollow when tapped. Remove from the oven and turn
the loaf out (you might need a helper) on to the rack to cool.
"Originally this bread was simply baked in the ground with hot
rocks or on top of the fire with coals on top of the pot."
"The Frugal Gourmet On Our Immigrant Ancestors"
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Per Serving (excluding unknown items): 232 Calories; 4g Fat (17.1%
calories from fat); 5g Protein; 42g Carbohydrate; 1g Dietary Fiber;
10mg Cholesterol; 263mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1 Fat; 1/2 Other Carbohydrates.