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Red River Bread

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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

Details

Preparation

Step 1

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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