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Country crust bread

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Ingredients/Components

sugar - 1/2 c
eggs - 2 item
salt - 1 tsp
flour - 6 6
soft butter - 1 item
warm water - 2 c
salad oil - 1/4 c
yeast - 2 pkg

How to make country crust bread:

Dissolve yeast in warm water. Stir in sugar, salt, eggs, oil and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board. Knead until smooth and elastic (8 to 10 minutes). Place in greased bowl; turn greased side up. (At this point dough can be refrigerated 3 to 4 days.) Cover; let rise in warm place until double, about 1 hour. (Dough is ready if impression remains.) Punch down dough; divide in half. Roll each half into rectangle, 18 x 9-inches. Roll up, beginning at short side; with side of hand press each end to seal. Fold ends under loaf. Place seam side down, in greased loaf pan (9 x 5 x 3-inches). Brush loaves with salad oil. Let rise until double, about 1 hour. Heat oven to 375°. Place loaves on lower oven rack so that tops of pans are in center of oven. Pans shouldn't touch each other or sides of oven. Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pan; brush with butter. Cool on wire racks.

Recipe categories: Breads, Low fat, Yeast breads.

Rating:

3.3

Average rating: 3.3, total votes: 7

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