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1-3/4
cups warm water (105°-115°)
2 packages active dry yeast
2 teaspoons salt
5 to
5-1/2 cups all-purpose or bread flour
Place
1/2 cup warm water in large warm bowl. Sprinkle
in the yeast; stir until dissolved. Add
remaining water, salt and 2 cups of the flour.
Blend well. Stir in enough
of the remaining flour to make a soft dough.
Knead on lightly floured surface until smooth and elastic, about 6-8
minutes. Place in greased bowl,
turning to grease the top. Cover;
let rise in warm, draft-free place until doubled in size, 40-60 minutes.
Punch
dough down. Remove dough to lightly
floured surface; divide in half. Roll
each half to a 12-inch circle. Roll
each circle up tightly as for jelly roll to make a loaf.
Pinch seams and ends to seal; taper ends by gently rolling back and
forth. Place loaves, seam side
down, on large greased baking sheet. Cover;
let rise in warm place until doubled in size, about 40-60 minutes.
Lightly
dust loaves with additional flour, if desired.
With sharp knife, make 3-4 diagonal slashes (1/4-inch deep) across top of
each loaf. Bake at 400°
for 25 minutes or until done. Remove
from sheet; let cool on wire rack.
Makes
2 loaves.
(from
Fleischmann's Yeast Best-Ever Breads, 1993)
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