• 2 packs rapid rise yeast
  • 2 T sugar
  • 2 1/2 c warm water
  • 1 T salt
  • 1 T margarine
  • 6 1/2 – 7 c flour

Stir yeast, sugar and water together and let stand for 5 minutes.  Add salt, margarine and flour.  Stir well.  Knead until smooth.  Place in greased bowl, turn over, let rise in a warm place until doubled (~40 minutes).

Turn dough out onto a floured surface, knead lightly.  Shape into 24 ovals or 2 long loaves (15 inches).  Place on a well greased baking sheet, make shallow cuts in the top of bread/rolls.  Cover, let rise until doubled (~30 minutes). 

Bake @ 400 degrees for 15 minutes, brush with egg white wash (2 egg whites, 2 T water).  Bake 5 more minutes until golden, cool on racks.

Be sure to add as much flour as possible to get a good height to your bread or rolls.

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