Preheat oven to 400 degrees, Grease a 5” x 9” loaf pan, and dust with DLF.
Mix all the dry ingredients in your mixing bowl first for several minutes while preparing the wet ingredients. Whisk together the wet ingredients and the yeast then add them to the dry and mix those together until mixed for ONLY 1 minute DO NOT OVER MIX. The batter should be slightly thicker than the consistency of cake batter. Add water a tablespoon at a time, as needed, to achieve this texture. Spoon the batter into the prepared pan, smooth with wet fingers, cover and let rise in a warm place until dough reaches top of the pan. Bake for 10 minutes then cover lightly with foil, and bake for another 35-40 minutes depending on your oven. Remove from pan immediately to cool. Cool before slicing. Store tightly covered on the counter for 3 days, in freezer for several weeks. (It will dry out in the refrigerator).
This recipe also makes beautiful dinner rolls.
Take a 1/3 cup greased scoop or equal measured amount of batter and place into large greased muffin pans. Bake at the same temperature as the bread but for only 20 minutes or until nicely browned.
We also cover our rolls with a tin foil tent to insure not over browning.
**As a special treat add chunky applesauce or applesauce that has chunky peaches.
These rolls are winners at our house.
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