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4 from 1 vote


Course: Bread


  • 1 pkg. dry yeast
  • 2 1 ⁄2 cups water
  • 2 tsp. salt
  • 6 3/4 to 7 cups flour


  • Dilute yeast in warm (not hot) water to activate yeast
  • Add salt, then half of flour and stir
  • Mix remainder of flour with hand until dough is firm
  • Knead until dough is smooth
  • Divide dough and place in 8, 9 or 10 inch pans that have been floured only
  • Do not grease pans
  • Keep in mind that dough should be smoothed out to cover the bottom half of the depth of pan.
  • This recipe makes two loaves of bread. You will need to double the recipe for four loaves.
  • Take religious seal and dip in flour, shaking off any excess flour that may accumulate, and press seal firmly in center of dough.
  • Use a sharp knife or toothpick to prick the dough all around the seal.
  • Remove seal and let dough rise until it is almost doubled in bulk. Remember, dough will also rise in oven and too much rising can erase seal.
  • Bake in 400 degree oven for approximately 30 minutes or until done.
  • Wrap in clean cloth while cooling so crust will soften.
  • Place bread in freezer bags.
  • If the bread is intended for extras, please mark the date on the freezer bag and put it in the freezer in the church kitchen.