No excuse bread

In these times I though I would share a bread recipe i used to always make. This was the 1st bread I ever made and it's easy to follow. This is an old recipe out of an old lalecha league cookbook called "mothers in the kitchen"

                           no excuse bread

Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2           packages  yeast
  2          teaspoons  salt
     1/3           cup  butter -- softened
     1/3           cup  honey
     2/3           cup  powdered milk -- optional
  2              whole  egg
  1                cup  wheat germ -- optional
  2               cups  water -- warm
  7               cups  flour -- unsifted

Have all ingredients at room temperature. Combine warm water, yeast and honey. Put all ingredients and 3 cups of the flour in large mixing bowl. Beat 5-10 minutes at medium speed of electric mixer. Remove beaters.

By hand stir in another 3 cups flour, but there's no need to make it smooth.

sprinkle 1 cup flour in a circle about 10 inches in diameter on the kneading surface. Turn out the dough onto this flour. Oil your hands and begin kneeing in flour using finger tips only until dough stiffens up and isn't so sticky.

Knead 5-10 minutes or until dough is smooth and elastic. Adding additional flour if necessary. Poking a finger into the dough should leave an imprint that holds its form but slightly bounces back.

Cover with plastic wrap and folded towel. Let rest 20 minutes. Punch down by kneading a few strokes. Divide into 2 equal portions. On oiled surface, with oiled rolling pin, roll out each portion into appropriate an 8x12 inch rectangle.

If you've never rolled yeast dough, it seems like trying to roll foam rubber, but keep at it. Roll rectangle up towards you, jellyroll fashion from small end, sealing well.

Place seam side down in greased bread pans; brush with oil. Cover with plastic wrap, refrigerate anywhere from 2-*24 hours.

I would make this at night and bake it in the morning. about 10 minutes before baking, preheat oven and remove dough from refrigerator. Uncover, puncture with an oiled toothpick any air bubbles that may have developed. Bake 30-35 minutes at 375ºF

For the oil i used butter consistently through the recipe.

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Per Serving (excluding unknown items): 255 Calories; 6g Fat (20.2% calories from fat); 8g Protein; 43g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 270mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 1 packet yeast equals 2 1/4 teaspoon
You can substitute sugar for honey.
Whole wheat bread: may wish to replace honey with Molasses or part of each. use half whole wheat flour and half white. Bake 35-40 minutes at 375ºF.
High protein bread: Replace 1 cup flour with 6Tbs soy flour, 6Tbs powdered milk, 2Tbs wheat germ.
Add this with the 1st flour addition. This is especially good for  children or older persons who don't like to chew meat. Bake 40-45 minutes at 350ºF

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0