I love to treat guests to these golden brown, crusty loaves. Don't hesitate to try this recipe even if you are not an accomplished bread baker, there's no kneading required!
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This bread was fabulous, with a crunchy outside, soft inside, and really great flavor!
I did have to knead the dough ten times or so in order to get it to form a ball.
I usually have good luck with bead recipes. I'm new at this and all my other recipes called for kneading the bread so this sounded like a nice change. The dough did not rise as I expected. The yeast is fresh and I think the melted shortening killed all the yeast and dtopped the growth. How do you mlet/add shortening and not kill the yeast? Melted shortening is pretty hot.
William
I absolutely LOVE this bread. I lost the magazine issue with this recipe and thank goodness Reiman Publications has this wonderful website where I found the recipe again.
William, I haven't tried this recipe yet, but from experience with other breads, I recommend letting the melted shortening cool to the same temperature as the warm water before you mix in the yeast. Hope that helps.
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