Gregg & Sara Mitchell
Avanti's Bread
| 1 pkg yeast | 1/2 Tbsp salt |
| 1 1/2 cups warm water | 1/2 rounded cup sugar |
| 1 1/2 Tbsp oil | 4 cups flour or more to feel of dough |
| 1egg, beaten | |
Dissolve yeast in water.
Mix in other ingredients, knead; put in 2 large greased bowls. Turn over.
Cover until doubled - about 2 hours.
Punch & knead. Cover & let rise again.
Shape into 3 large gondola loaves.
Grease cookie sheets - 3 loaves will fit on 2 cookie sheets.
Let rise 30 min. covered.
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