Here is your recipe as requested, This is as close as I can get cuz to tell the truth I winged it like normal..
- 1 and 1/2 cups warmed milk, you just need to heat the milk to body temp, do not let it simmer or boil, just taking the chill off of it. if you are using lard or butter add your fat to the warm melt and let it melt in it.
- Next 1/2 cup of warm water
- 2 tbsp of sugar
- 1 tbsp of bread yeast the old fashion kind
- Allow to proof, then shake the jar good again.
- Add 1/4 cup good olive oil or lard or butter
- 1tsp of salt, Mix all togther.
- I used 3 an half green cups, so that should be 6 cups of all purpose flour, to make a very soft dough, think I might have used another 1/4 cup to get it right where I wanted it.. soft but no sticky for the kneading..
- Place in a clean, lightly greased bowl covered with a clean tea towel
- House is cool, so my rises were long, the first a couple hours, the second about the same.. you want it to double in size for however that takes in your heated warm houses the books generally say an hour but I use a bit yeast and like longer raising times, you get alot more flavor that way.
Farmgal Tip of the Day
If you run a cool house, and find that it takes a long time for your dough to double in size, fill your tea kettle and make yourself a cuppa tea, if its a tea kettle on the stove just put it in the oven with your covered with a tea towel bowl of dough, the heat from the kettle will warm the oven and make it rise beautifully and you get to sit and have a cuppa after making your bread 🙂 If you have a electric kettle, you can carefully pour your boiling water into a quart jar and put it into the oven on a plate, it will not hold heat as long but it will do the trick nicely none the less.