Roman Meal Homemade Bread Recipe
Are you looking for a great Roman Meal Homemade Bread recipe? This Roman Meal Homemade Bread is so tasty that I cannot resist serving it as a Breakfast often. My family loves Roman Meal Homemade Bread. So will yours!
Ingredients
2 cups (480 ml) ROMAN MEAL Cereal
2/3 cup (160 ml) nonfat dry milk
1 tbs (15 ml) salt
2 pkgs active dry yeast
5 1/2 cups (1.3 1) all-purpose flour
1/3 cup (80 ml) honey
1/4 cup (60 ml) vegetable oil
1 tbs (15 ml) molasses
2 1/2 cups (590 ml) very warm water (115-120°F[46-49°C] )
Directions
In large bowl blend cereal, dry milk, salt, yeast and 3 cups flour.
Add honey, oil, molasses and water.
Stir to mix; beat 60 strokes.
Blend in remaining 2 1/2 cups flour.
On lightly floured board, knead dough until it feels springy, about 5 minutes, adding just enough flour to hands and board to prevent sticking.
Grease bowl; return dough to bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch down and turn dough over.
Cover and let rise 30 minutes.
Form into 2 loaves and place in well greased 9x5x3-inch loaf pans.
Grease tops of loaves; cover and let: rise until doubled, about 45 minutes.
Bake at 400°F (205°C) for about 40 minutes.
Bread is done when it sounds hollow when tapped.
Remove from pans and cool on racks.
Add honey, oil, molasses and water.
Stir to mix; beat 60 strokes.
Blend in remaining 2 1/2 cups flour.
On lightly floured board, knead dough until it feels springy, about 5 minutes, adding just enough flour to hands and board to prevent sticking.
Grease bowl; return dough to bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch down and turn dough over.
Cover and let rise 30 minutes.
Form into 2 loaves and place in well greased 9x5x3-inch loaf pans.
Grease tops of loaves; cover and let: rise until doubled, about 45 minutes.
Bake at 400°F (205°C) for about 40 minutes.
Bread is done when it sounds hollow when tapped.
Remove from pans and cool on racks.
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