Everlasting Bread

Oxmoor House
3 loaves


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1 package dry yeast
1/2 cup plus 1 teaspoon sugar, divided
1/2 cup lukewarm water (105° to 115°)
4 cups milk, scalded and cooled to lukewarm ( 105° to 115°)
1 cup vegetable oil
2 teaspoons baking powder
1 tablespoon plus 2 teaspoons salt
11 cups all-purpose flour, divided


Dissolve yeast and 1 teaspoon sugar in water, stirring well; let stand 5 minutes.

Combine yeast, remaining sugar, milk, oil, baking powder, and salt in a large mixing bowl; mix well. Stir in 2 cups flour. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Stir dough mixture; add enough remaining flour to make a stiff dough. Turn dough out onto a heavily floured surface; knead 8 minutes or until smooth and elastic.

Place in a large, well-greased bowl, turning to grease top. Cover and refrigerate overnight.

Divide dough into three equal portions; shape each into a loaf. Place in 3 greased 9- x 5- x 3- inch loaf pans. Cover and repeat rising procedure 1 1/2 hours or until doubled in bulk.

Bake at 350° for 50 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks. Slice and serve.

Note: All or portions of the dough may be kept covered and refrigerated 4 to 5 days.

Created date

February 2010