- 1 package (1/4 ounce) dry yeast
- 1/4 cup warm water (105 to 115
- 1 cup milk brought just to the boiling point
- 1 cup hot water
- 1 tablespoon margarine
- 1 tablespoon shortening (we used Crisco)
- 1 teaspoon salt
- 2 tablespoons sugar
- 6 cups (about) all-purpose flour
- Sweet Topping:
- 2 tablespoons melted butter
- 2 tablespoons honey
- 3 tablespoons sifted confectioners’ sugar
To make bread: Dissolve the yeast in the warm water. (This will not foam because there is no additional sugar or other food for the yeast to feed on.) Put the milk and hot water into a large mixing bowl. Stir in the margarine, shortening, salt and sugar. When lukewarm, add the yeast mixture and 3 cups flour. Mix thoroughly with a large wooden spoon.
Add 2 more cups flour and stir to mix well. Dump the remaining cup of flour on the work surface and scrape the soft dough onto the flour. Flour your hands and begin kneading the dough; it will be sticky.
Keep kneading and adding the flour as necessary until the dough loses its stickiness, but remains soft.
Place the dough in a large oiled bowl, turning once to make certain all surfaces are oiled. Cover with oiled plastic wrap and let rise in a warm place until doubled, about 11/2 to 2 hours.
Grease two 81/2-by-41/2-by-21/2-inch loaf pans. Punch the dough down in the bowl. Divide in half and shape each half into a loaf. Place in greased pans, cover with oiled plastic wrap and let rise again until doubled, about 1 hour.
Preheat the oven to 375 degrees. Bake the bread in the center of the oven 30 to 35 minutes or until nicely browned and sounds hollow when tapped. Turn the bread loaves out on their sides on wire racks and cool completely.
To make topping: Just before slicing, melt the butter with the honey over low heat. Brush the bread with the honey mixture and sprinkle with confectioners’ sugar.
courtesy of The Aruba Beach Cafe and the Sun Sentinel
- Serving Size: 1 slice
- Calories: 214
- Sodium: 181
- Fat: 4
- Carbohydrates: 39 grams
- Cholesterol: 6 mg