This is a family recipe that has been updated with quick rising yeast formula. This recipe has been requested more than any of my others due to the limitless possiblities with the additives!!"Delicious!!! Perfect the first time I made it! Literally melted in my mouth. Doesn't have that overpowering yeast taste most homemade breads have. I used half wheat and half white flour and added 1/4 c molasses. The crust came out perfect. I will definitely be making this again." - setsy88
Yield: 3 Ready in 4 hours
7 people trying soon
Brinkmeier Bread Preparation
Melt 1 stick of butter----Let cool
Add 2 large eggs
In seperate bowl, mix together:
1 can evaporated milk(12 0z)----You can use regular milk
1 can 12 (Oz) Hot water
? teaspoon salt
? cup sugar
1 level tablespoon of quick rise yeast
Add the butter mixture to the milk mixture.
At this point, you can add nuts, poppy seeds, flax seeds or caraway seeds.
Basically, anything that sounds good and nutritious!! My secret is adding ? cup molasses.
Let stand 15-20 minutes. You will want the water and milk to be at least room temp when they are mixed together so the yeast will start to work.
Add 8 cups flour. It can be all white, all wheat or a combination. Whatever you like or want to try.
Mix very well. I use a Kitchen Aid mixer just to save my arms.
Let this mixture rest 15-30 minutes in the bowl
Flour counter top and dump bread dough out. You must add flour to the top of the dough and keep adding to the countertop as you kneed. It will take about 10 minutes to get the dough elastic enough so it does not stick to your hands and/or the countertop.
Dough will make 3 loaves.
Place into greased bread pans and let rise in a warm place. At least an hour, preferable two to three.
Bake 20 minutes at 375?
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