ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Adobe Oven Bread

Yield 2 loaves

Ingredients

  • 1 package dry yeast
  • 1/2 cup warm water (105° to 115°)
  • 1/4 cup plus 1 tablespoon shortening, melted
  • 2 1/4 teaspoons salt
  • 6 1/2 to 7 1/2 cups all-purpose flour, divided
  • 2 cups water

How to Make It

  1. Dissolve yeast in warm water in a large mixing bowl, stirring well. Let stand 5 minutes or until bubbly. Stir in shortening and salt. Add 6 cups flour alternately with 2 cups water, beginning and ending with flour. Gradually stir in enough remaining flour to make a soft dough. Shape into a ball.

  2. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  3. Punch dough down; turn out onto a lightly floured surface. Knead 6 minutes or until smooth and elastic. Cover and let dough rest 10 minutes.

  4. Divide dough in half, and shape each into a loaf. Place in 2 greased 8 1/2- x 4 1/2- x 3-inch loaf pans. Cover and repeat rising procedure 20 minutes. Cut 2 diagonal slashes, 3/4-inch deep, in top of each loaf. Bake at 400° for 50 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks.

Oxmoor House Homestyle Recipes