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Burp bread

3 packages dry yeast
3 3/4 cups warm water (105 degrees to 115 degrees)
10 cups all-purpose flour
6 tablespoons sugar
6 tablespoons stick butter, melted
1 tablespoon salt
2 eggs, lightly beaten
Vegetable cooking spray


All you do is combine the ingredients in a large Tupperware container, and seal the lid.
The dough "burps" the lid off the container when it has finished rising.

Dissolve yeast in warm water in a 7-quart Tupperware container; let stand 5 minutes.
Add flour and next 4 ingredients, stirring until well-blended.
Cover container with Tupperware lid, and seal. Let stand at room temperature 1 hour or until lid "pops" off.

Spoon the dough evenly into 3 (9 x 5-inch) loaf pans coated with cooking spray.
Cover and let the dough rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk.
Bake at 350 degrees for 40 minutes or until loaves sound hollow when tapped.

Yield: 3 loaves, 16 servings per loaf.

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Jimmy T. Chef