Miracle Bread

Yield: 2 loaves or 3 long Italian loaves

Ingredients

Part 1

• 1/2 cup lukewarm water
• 2 envelopes dry yeast
• 1 tablespoon granulated sugar

Part 2

• 2 cups boiling water
• 2 tablespoons shortening
• 2 tablespoons granulated sugar
• 2 teaspoons salt

Instructions

Part 1

1. Mix ingredients together until dissolved.

Part 2

1. Mix and cool to lukewarm temperature.
2. Mix Parts 1 and 2 together, then add about 6 1/4 cups all-purpose flour; blend well. Turn dough upside down every 10 minutes for approximately 4 or 5 times to avoid getting a crust on the dough. Divide dough in half and roll as you would pie dough. Roll back up into a jellyroll. Make several diagonal cuts across top. Put in bread pan and let rise until double, about 1 hour.
3. Just before baking, spread a mixture of 1 egg + 2 tablespoons milk on top. Sprinkle with sesame seeds, poppy seeds, etc. For a hard crust, use water with the egg instead of the milk.
4. Bake at 425 degrees F for 15 to 25 minutes.

Notes

Rye Bread: Add 1 tablespoon caraway seed, 2 1/2 cups rye flour and 4 cups all-purpose flour instead of 6 1/4 cups all-purpose flour.

Wheat Germ Bread: Add 1/4 cup wheat germ to each 3/4 cup flour.

Raisin Bread: Add 1/4 cup raisins per white loaf

Rolls: Use a little less flour, making a softer dough.

Cinnamon Rolls: Roll out dough, spread with butter. Sprinkle with cinnamon and brown sugar. Roll and cut into slices. Put butter and brown sugar in bottom of pan. Lay in slices and let double.