Mamma’s Bread (Carrabbas)

Mamma’s Bread (Carrabbas)

1 ¼ tsp. dry yeast

pinch of sugar

1 ½ Tbs. lukewarm water

3 c. flour

1 tsp. salt

1 Tbs. vegetable shortening

1 ¼ c. lukewarm water

Dissolve the yeast in sugar and water. After 5-10 minutes you will see the yeast start to activate by bubbling and foaming. Put 1 c. of flour in a large bowl and add the yeast mixture. Start mixing and gradually incorporate the salt and shortening.

Add the remaining flour and, as the mixture starts to absorb the water, begin adding the remaining water until a ball of dough forms. If the dough is too wet, kneed in an extra tablespoon of flour at a time until the dough is “tacky”. Be careful not to add too much flour and make the dough too firm. You want it a little sticky and moist. Add just enough flour to make it possible to handle, but still a little difficult. Place the dough on floured surface and knead for a few minutes until it is a nice, smooth consistency.

Lightly oil a large bowl. Place dough in bowl and cover with plastic wrap. Let the dough rise in a draft-free place for 2 hours or until doubled in size. Remove the dough and knead for about 4 minutes. Place it on a greased loaf pan; 8x5 or 9x5. Oil the top of the loaf and loosely cover with plastic wrap again. Let the dough rise a 2^nd time for another hour.

Gently remove the plastic wrap and with a very sharp knife, make 2 slashes in a crisscross shape across the top using a quick motion. Place dough in oven and bake at 450 for 15 minutes, then turn the oven to 350 and bake for 30-40 minutes or until crust is a deep brown on top. DO NOT OPEN OVEN DOOR DURING FIRST 30 MINUTES OF BAKING. Remove from oven and let cool for 10 minutes, then place on cooling rack.