Use to make submarine sandwiches, garlic bread, French toast, croutons. This recipe make 3 loaves.
Make this bread dough in your mixer with its dough hook.
- 1/2 cup warm water (105 degrees F. to 115 degrees F.)
- 2 packages of yeast or 4 teaspoons yeast
- 2 1/2 teaspoons sugar
- 1 cup boiling water
- 2 Tablespoons sugar
- 2 Tablespoons butter
- 2 teaspoons salt
- 1 cup cold water
- 6 1/2 to 7 cups bread flour or all purpose flour
- 1 egg, beaten
- 2 Tablespoons milk
Proofing the yeast- Combine warm water, 2 1/2 teaspoons sugar, and yeast in a small bowl; let it stand about 5 minutes. At the end of 5 minutes, your yeast should be showing signs that it is good (foaming a little).
Combine boiling water, 2 Tablespoons sugar, butter, and salt in a large mixing bowl. Stir until butter melts. Add cold water, cool to lukewarm (105 degrees F. to 115 degrees F.) Stir in yeast mixture.
Add flour. Place mixer bowl in a heavy duty stand mixer, insert dough hook and knead until dough is smooth - 10 minutes for bread flour, up to 20 minutes for whole wheat.
Turn dough out on a floured surface, Divide into 3 equal portions. Roll each portions into a 13 x 8 inch rectangle.
Starting at the wide end, roll up the rectangle, jelly roll fashion. Pinch the ends and the long edge closed. Lay on a greased cookie sheet or a French bread pan. Repeat with the other two rectangles of dough.
Cover and let rise in a warm place for about 40 minutes or until doubled. Make diagonal slits in the loaves. Combine egg and milk in a small bowl, beating until blended. Brush egg mixture gently over loaves.
Bake at 400 degrees F. for 20 to 25 minutes or until loaves sound hollow when tapped.
To freeze the bread - Wrap the bread well and place in the freezer.
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