except of course the sensational taste of finally getting it to eat it!
I have had and used this 2 hour Bread Recipe for years.
I got it Gladys the Camp Cook I worked with years ago in the camps of Northern Alberta and the NWT.
Lillian the Domestic Engineer
Here it is! Gladys 2 Hour Bread Recipe
I make up a full batch of dough and form it into a variety of things;
Doughnuts (and the holes of course) for deep frying, cheese sticks for baking, buns for dinner, bread for lunch tomorrow, pizza to have left over for another day and cinnamon sticks for the moment their ready...
This recipe is easily made in half batches.
In one bowl Combine the 1st 3 ingredients and let rise in warm place for 10 min.
4 Tbsp Sugar
3 cups warm water
4 Tbsp. Traditional Yeast
In another bowl Combine 2nd ingredients together and cool to lukewarm
3 Cups Boiling Water
12 Tbsp. sugar
12 Tbsp. oil
4 Tsp. salt
Add to the second mixture (once cooled) and beat in until well mixed
4 beaten eggs
2 Cups flour
Continue adding and mixing flour into the 2nd bowl until the dough is past the sticky stage.
8-9 Cups of flour
After the addition of the first 6-7 cups of flour, I find it's easiest to dump the dough onto a well floured, clean surface and vigorously knead in the last couple of cups of flour.
Knead it like you need to. Work up a sweat and a smooth, air filled dough. Fold dough over and over onto itself
I have replaced a cup of flour for a cup of oatmeal (which I grind to a flour like powder between my hands before adding) and have also added a few Tbsp of natural oat bran without detection or complaint.
Put dough in a large, lightly greased bowl, cover with clean cloth and let rise in a warm place for
15 minutes.
ONE PUNCH down onto lightly floured surface knead for 2-4 minutes
Return dough to bowl and let rise for another
15 minutes.
TWO PUNCH down on lightly floured surface kneading for 2-4 minutes
Return dough to bowl and let rise for another
15 minutes.
THREE PUNCH down on lightly floured surface and return dough to bowl to rise for the last
15 minutes.
Last wait before Forming your BREAD products.
While you wait DO Prep your baking pans with a light coat of spray or liquid oil.
Get your cheese for the pizza and the bread sticks grated, mix together the cinnamon and sugar for both the cinnamon buns/sticks and of course for the doughnuts and holes.
Roll out dough and form into bread, cinnamon buns, bread and cheese sticks, dinner buns, doughnuts or a pizza pan.
Cut Doughnuts using a mason jar lid and a bottle cap to cut out the center holes..
Let them rise also for 15 minutes before deep frying .
I put about 1 1/2 inches of clean cooking oil in a deep frying pan and deep fry 3-4 doughnuts at a time absolutely, very carefully.. Hot oil anywhere can certainly be a danger, do take care! You could also add small bits of chopped apple to make apple fritters! I like to glaze some of the doughnuts with icing sugar and warm water and all the holes get shaken warm in a brown lunch bag with a cinnamon sugar mix. These are even better than the mini doughnuts you buy at the midway!
Let rise for 15 minutes.
Bake in 350 degree oven for 10-15 minutes for all except bread loaves, which will take up to 50 min.
I like to rub a bit of butter on my bread loaves and buns when they come out of the oven. It soften the crust.
MMMMmm and the reality is that before indulging myself, I simply cannot resist the desire to add the likes of at least a slab or patty of butter or two, to the warm top...the sides and oh yeh..in the middle too!
These of course are the Cheese Sticks. They are good for several days, unlike the doughnuts that really are best eaten on the first day.
I didn't on this day but I have made Pizza Sticks. Squeeze on the store bought pizza sauce and top with grated cheese. Bake.
The cheese sticks are great the second day sliced open and grilled in the toaster oven.
Stuff with a slice of leftover chicken or roast, spinach leaf or other greenery, mayonnaise and mustard-
TERRIFIC, Let's Eat!
What more could you knead!
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