Ms. Audrey’s Homemade Bread2013-05-06
- Course: Breads & Rolls
- Servings : 1
- Prep Time : 10m
- Cook Time : 0m
- Ready In : 0m
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This is one of the recipes that I simply love – saving a heritage recipe for future generations. The submitter, Veronica, stood behind her husband’s mother, Ms. Audrey, and measured the ingredients before the Ms. Audrey “threw it and mixed it her bowl”.
In memory of Ms Audrey Bourque
- 2 cups lukewarm water
- 1 packet of Fleishman’s rapid rise yeast
- 1 tbsp cooking oil
- 1/2 tsp salt
- 4 1/2 cup room temp flour
In cup, mix 2 cups of lukewarm water and 1 packet of Fleischmann's rapid rise yeast, mix well
Add 1 tbsp of cooking oil and ½ tsp salt to cup, mix well
Coat large bowl with oil then dust with flour to keep dough from sticking
Add 2 cups of room temp flour and ingredients mixed in cup to bowl, mix well
Add another 2 cups of flour, mix well. Add another ½ cup of flour, mix well.
Add 1/2 cup ingredients & mix well until flour is dough consistency
Knead dough well but do not over mix. If dough is sticky, there is not enough flour.
In large bowl, dust with flour, add dough to bowl and oil top of dough (just enough oil so dough does not dry out). Cover with clean towel, place in “warm” area for 2 hours so dough can rise.
Once dough has risen for 2 hours, oil pan that bread will be baked in.
Put oil on hands and on dough to keep from sticking then make medium size dough balls and place in pan, put oil on hands as needed.
Cover again and let rise for another 2 hours in pan, don’t forget to oil top of dough.
After 2 hours, turn oven to 250, place bread inside oven for 2 minutes.
After 2 minutes, turn oven to 400 & bake bread for 45 minutes to 1 hour