Ingredients
- 2 ounces of active dry yeast - (¼ ea)
- 1 cup warm water (100 to 110 degrees)
- 2 tablespoons sugar
- 3 1/2 cups bread flour
- 2 tablespoons shortening
- 2 teaspoons salt
Make it step by step
- Stir together first 3 ingredients in a 2-cup liquid measuring cup; let yeast mixture stand 5 minutes.
- Stir together flour, shortening, and salt in bowl of a heavy-duty electric stand mixer. Add yeast mixture, and beat at medium speed with mixer, using dough hook attachment, 6 minutes.
- Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Knead each portion 3 times. Shape each portion into a 6-inch log, and place on 2 lightly greased baking sheets (6 loaves per baking sheet).
- Cover dough, and let rise in a warm place (85 degrees), free from drafts, 40 minutes (dough will not double in bulk). Cut a shallow slit, lengthwise, in top of each loaf.
- Bake at 425 degrees for 10 minutes or until golden brown. Cool on baking sheets on wire racks.
- This recipe yields 1 dozen.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.