COOL RED RIVER BREAD:
Cool RED RIVER BREAD
Cool RED RIVER BREAD
- 4 cups lukewarm water (1 L)
- 6 tbsp white sugar (90 mL)
- 1 tbsp salt (15 mL)
- 1/2 cup vegetable oil (125 mL)
- 2 cups cooked Red RiverCereal** (approximately) (500 mL)
- 13 cups flour (approximately) (3.25 L)
- 2 tbsp instant yeast (30 mL )
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In a large mixing bowl, combine water, sugar, salt, oil and cereal. If you don’t have an automatic mixer, use a wire whiskand mix well.
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Add4 cups (1 L) of flour and the yeast. Mix well.
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Switch to a dough hook, if you haveone, and add the rest of the flour, gradually. Knead until dough isn’t too sticky to handle. If kneading by hand,add as much flour as you can in thebowl, then turn out onto a FLOUREDsurface. Knead in the rest of the flour by hand. It may take a little MORE or a little LESS flour. Just knead the dough until it feelssoft but not sticky and bounces backwhen pressed,8-10 minutes.
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Shapedough into a ball, place in a large well-greased bowl, turning dough to grease surface. Cover with a cloth. Put in a warm place and let rise until doubled in size, about an hour.
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Punchdown dough and turn out onto a GREASED surface. With a bread knife, divide dough into 5 even portions. Shape each portion intoa loaf, using a kneading motion. (Or use a rolling pin to roll out dough, and then roll it into aloaf.) Whatever method you use, it might not LOOK perfect the first time,but you’ll improvewith practice.
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Placeloaves in well-greased 3 x 5 x 8” (7 x 13 x 20 cm) bread pans. Cover with a cloth.Let rise untilthe bread has risen 1” (2.5 cm) above the pans, aboutan hour.
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Remove cloth and bake loaves at 350°F (180°C)for 30 minutes.
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Remove baked loafs from oven and turn out of pans onto a cooling rack. Loaves should be brown on bottom and sides as well as on top.
*Amounts of salt and sugar are flexible. If you want less of each, reduce salt to 2 tsp. (10 mL) and sugar to 1/4 cup (60 mL)
**If making Red River Cereal from scratch, use 1 cup (250 mL) dry cereal, boiled in 3 cups (750 mL) of water. It makes more than 2 cups (500 mL), but you can use it all in this recipe.