Total Time: 3 h 40 min
Prep Time: 20 min
Cook Time: 50 min
Rest Time: 2 hr 30 min
Servings: 2 loafs
This recipe is versatile because you can make bread, buns or pizza dough. The first day, the bread is very crispy on the outside. I freeze the buns and bread to use at a later date.
- 15 cups Gold Medal flour
- 2 tbsp Crisco all-vegetable shortening
- 2 ½ tbsp Fleischmann’s rapid rise yeast
- 3 cups warm water
- 1 tbsp C&H pure cane granulated white sugar
- 1 tbsp Morton iodized salt
Mix flour and Crisco- sift with hands. In a separate bowl mix salt, sugar and yeast with warm water. Dissolve with hands. Add the flour mixture to the yeast mixture. Knead; put in large bowl and cover. Let rise 1 hour then punch dough down and cover again and let rise. Then after second rise shape into buns or loaf and place into pans and let rise again. Preheat over ½ hour before cooking bread 400 degrees. Cook 25 minutes if using both racks, then shift racks and let cook 25 more minutes.
More about Bread / Pizza Dough
The modern day pizza was invented in Napes, Italy. Pizza is normally a flat bread that is baked in either a coal, wood, gas or electric oven. Typically pizza is topped with a tomato sauce and cheese. Other toppings range from meats, vegetables, and condiments.