Our Favorite Food This Week: Country Crust Bread
Location: Our Kitchen
This week’s Favorite Food Friday comes to us from our kitchen. I know it’s not Disney, but I need to show off one of the very few items that I do cook/bake. Years ago my Grandmother and Mother made bread for Thanksgiving, over the years I started to help, and then graduated to make it entirely on my own. This tradition continues and I wanted to share with you the recipe and the photo evidence of the bread making process this year.
I believe this comes from an old Betty Crocker recipe that might have been modified a bit as all I have is a laminated recipe card that my grandmother gave me for reference. Hope you and your family had an amazing Thanksgiving!
- 2 packages active dry yeast
- 2 eggs
- 2 cups warm water
- 1/4 cup salad oil
- 6 cups + of flour
- 1/2 cup sugar
- 1 tablespoon salt
- Butter or Margarine (soft)
Dissolve the yeast in the warm water then stir in the sugar, salt, eggs, oil and about 3 cups of the flour. Beat and then mix in enough of the remaining flour to make the dough easy to handle and remove from the bowl.
Now comes the work, turn the dough on a floured board, knead until smooth and elastic (about an 8 to 10 minute workout). Place the dough in a greased bowl and turn greased side up. (at this point you can refrigerate the dough for up to 4 days). Cover the dough and let rise until double or around 1 hour. Dough is ready if impressions remain (see my nice dough face below).
Punch down the dough in a manly fashion and divide in half. Roll each half into rectangles (around 18 X 9 inches, doesn’t have to be exact). Roll up the dough and press the ends to seal. Fold the ends under to form a loaf. Place the loafs in loaf pans with the seam side down. Brush the loaves with salad oil and let rise for around 1 hour.
Heat oven to 375. Place loaves on the lower rack of the oven bake for 30 to 35 minutes or until golden brown, the loaves will sounds hollow when tapped. Remove from the pans and brush them with butter and allow to cool. Then enjoy.
Do you have a traditional dish you make each year?