No-Knead Bread

Ingredients

1 1/4 cups Roberts Milk, scalded
1 package active dry yeast
1/2 cup warm water
1/2 cup sugar
1 teaspoon salt
4 cups sifted flour
1 Roberts Egg
1/2 teaspoon vanilla extract
1/2 cup vegetable oil

Preparation

Cool milk to lukewarm; set aside. Soften yeast in warm water. Combine lukewarm milk, sugar and salt; add 2 cups flour and beat well. Stir in egg, yeast mixture and vanilla extract; mix thoroughly. Stir in vegetable oil. Add remaining flour to make a stiff batter; beat until smooth. Cover and allow to rise in a warm place until bubbly, about 1 hour. Stir down batter and pour into 2 well-buttered 1 pound coffee cans or 2 buttered 8 x 4 x 3 inch loaf pans; cover and allow to rise in a warm place until double in bulk. Bake at 400° for 30 to 35 minutes, or until loaves sound hollow when tapped lightly.

Recipe Contributed By: Mrs. Sharon Schroeder Schuyler, Nebraska

Yield: 2 loaves

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.