Friday, December 28, 2007

Rastons (bread)

Bread (rastons, from take a thousand eggs, p. 187)

Note: bread is for lunch and dinner

For 40

No. Quantity Item

2 TBS sugar 8.0 TBS Sugar

eggs, beaten 8

1 cup warm water 4 cups water

1 package yeast 4 packets yeast

3 cups flour 12 cups flour


*** Double the recipe to make - trying to do all at once is too much to knead! Put flour and yeast in large mixing bowl. Add sugar. Mix eggs and warm water together and add to flour. Knead to make a stiff dough. Place in greased bowl and cover and let rise until double in bulk. Punch down. Form into a round loaf and place on greased baking sheet. Cover and let rise for 45 minutes. Bake at 200C (400F) for 25-30 minutes until loaf sounds hollow when tapped. Remove from oven and put on wire rack.

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