I love making this loaf of bread. Few ingredients. Little time requirement. Great flavor (especially when you make it with the additional seasonings and butter/garlic salt for topping). Thanks to Diane Downing & Kristie Strahm for this addition to the NZC (New Zion Cookbook).
3 1/2 C flour
1 T sugar
1 t salt
1 1/4 C water, lukewarm
2 1/4 t yeast
Place ingredients in a breadmaker or mixer and knead. Place dough in a greased bowl, turning dough to coat all sides with oil. Let dough rise for 30-45 minutes. Punch down and roll out dough into rectangle shape, then roll dough in a jelly roll shape. Place dough on a baking sheet. Cut slits in top with a knife and let dough rise for 1 hour. Bake at 425 for 10 minutes, then reduce oven to 375 and bake for 4-8 minutes.
Note: This recipe is often used as communion bread. For a special treat, Kristie adds 1 T Italian seasoning and 1 T rosemary to the lukewarm water. Mix the dough the same way. After it is baked, she brushes melted butter on top and sprinkles lightly with Lawry’s garlic salt.
Filed under: Breads, Served at Community Dinner
I made this tonight – delicious! Thanks for posting the recipe.
I’m starting to go through recipes thinking: “have that. have that. have that. I have it all! DONE.” Not that I didn’t do that before, but I’m trying to use up what I have first, now.