-Robbie : -Robbie Shelton
1 : /4 c -Water
3 : c White Bread Flour
2 : tb Dry Milk
3 : tb Sugar
1 : ts Salt
3 : tb Butter
2 : ts Fast Rise Yeast -OR-
3 : ts Active Dry Yeast
***STICKY : ***STICKY SAUCE***
1/4 : c Butter
1/2 : c Brown Sugar
1/4 : c Corn Syrup (light)
1/2 : c Pecans (broken)
8: Grease large bowl
0: Makes 2 medium loaves Sprinkle dry yeast and sugar over warm milk (105 - 115 F) in large bowl; stir to dissolve
1: If using cake yeast, crumble yeast into large bowl
2: Stir in sugar and lukewarm milk (95 F)
3: Let stand until foamy
4: Add salt and 2 cups flour
5: Whisk in until smooth
6: Using spoon, mix in enough remaining flour to form soft dough
7: Knead on floured surface until smooth and elastic, kneading in more flour if sticky, about 10 minutes
9: Add dough, turning to coat entire surface
10: Cover bowl with plastic
11: Let rise in warm draft-free area until tripled, about 2 hours
12: Gently knead dough in bowl until deflated
13: Cover and let rise again until doubled in volume, about 1 hour
14: Cover 2 baking sheets with oats
15: Gently turn dough out on lightly floured surface and divide in half
16: Cut off 2/3 of 1 piece of dough and gently knead into round
17: Place on prepared sheet; form well in center
18: Gently knead remaining 1/3 of dough piece into round and set in well atop first piece
19: With floured finger, make hole down center of both rounds to baking sheet
20: Repeat with remaining dough half
21: Cover with waxed paper or towel
22: Let rise in warm draft-free area until doubled in volume, abut 30 minutes
23: Preheat oven to 425 F
24: Brush loaves with glaze
25: Bake until golden brown and loaves sound hollow when tapped on bottom, about 35 minutes
26: Immediately transfer to rack and cool
27: Bon Appetit