Red River Bread

Red River Bread
Red River Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup Red River cereal

  • 3

    cups water

  • 4

    cups lukewarm water

  • 6

    tbsp white sugar

  • 1

    tbsp salt

  • 1/2

    cup canola oil

  • 13

    cups flour (approx)

  • 2

    tbsp instant yeast

Directions

Boil cereal in 3 cups of water until cooked. Set aside. In a large mixing bowl, combine water, sugar, salt, oil and cooked cereal. Add 4 cups of flour and the yeast. Mix well. Switch to a dough hook and add the flour gradually. Knead dough until it isn't too sticky to handle. Turn out onto a floured surface, kneading the rest of the flour in by hand. It may take a little more or less flour. Knead until the dough feels soft, but not sticky, and bounces back when pressed, 8 to 10 minutes. Shape the dough into a ball, place in a large well-greased bowl, turning to grease surface. Cover and put in a warm place to rise until doubled in size, about an hour. Punch down dough and turn out onto a greased surface. Divide into 5 or 6 equal portions. Shape each portion into a loaf. Place loaves in well-greased bread pans. Cover with cloth. Let rise until bread has risen 1 inch above the pans, about an hour. Remove cloth and bake loaves at 350*F for 30-40 minutes until browned. Cool on wire rack. Freezes very well.

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