Ha'Penny Friendship Bread
Ha'Penny Friendship Bread recipe
Yield
32 servingsPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ½ | cups |
bread flour
|
|
| 3 | tablespoons |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
| 2 | cups |
water
|
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | l |
bread flour
|
|
| 45 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
| 473 | ml |
water
|
|
| 59 | ml |
vegetable oil
|
|
Directions
Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.
In small saucepan, heat water and oil until very warm (125 F.). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
Stir in additional 3½ to 4 cups flour, until dough pulls cleanly away from sides of bowl.
On floured surface, knead dough until smooth and elastic, about 10 mins. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80-85 F.) until light and doubled in size, about 1½ hrs. Punch down dough several times to remove air bubbles. Allow to rest on board covered with inverted bowl for 14 minutes. Shape as desired.
