7 to 7¼ cups all-purpose flour
2 packages active dry yeast
1 tablespoon sugar
1 tablespoon shortening
¼ cup silken tofu
1 tablespoon salt
In large mixer bowl combine 3 cups of the flour and the yeast. Heat 2½ cups water, sugar, salt, and shortening just until warm (115-120º), stirring constantly to melt shortening. Add to dry mixture. Beat at low speed with electric mixer for ½ minute, scraping bowl. (Or by hand until well mixed) Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough.
Knead on floured surface until smooth (10 to 12 minutes). Shape into a ball. Place in greased bowl; turn once. Cover; let rise until double (1 to 1½ hours). Punch down. (Literally) Divide in half. Cover; let rest 10 minutes. Roll each half to 15x12 inch rectangle. (This is the part where I add what I would like inside the roll. Basil leaves, diced tomatoes, cheese; cinnamon, brown sugar, vanilla extract; etc.) Roll up tightly from long side; seal well. Taper ends. Place each diagonally seam side down, on greased baking sheet sprinkled with cornmeal. Gash tops diagonally every 2½ inches, ¼ inch deep.
Mix silken tofu with water until it reaches a foamy, liquid consistency. (Usually only takes 1 to 2 tablespoons of water). Brush tops and sides of loaves. Cover; let rise until double (about 1 hour). Bake at 375º until light brown, about 20 minutes. Brush again with silken tofu. Bake 20 minutes longer. Remove from sheets; cool. Makes 2. (Although I usually divide it down and make 4 small loaves, it just works easier for me.)
I also like English Muffin Bread and it is very easy to make, so I will post the recipe for that as well.
English Muffin Bread
2½ to 3 cups all-purpose flour
1 package active dry yeast
1 tablespoon sugar
In large mixer bowl combine 1 cup of the flour and the yeast. In saucepan heat 1¼ cups water, sugar, and ¾ teaspoon salt until warm (115-120º), stirring to dissolve sugar. Add to dry mixture in bowl. Beat at low speed with electric mixer for ½ minute, scraping bowl. Beat 3 minutes at high speed. (By the way, I make it by hand - I do not use the mixer. I have recently tried it with a mixer and it is a lot easier but not as fun to make.) By hand, stir in enough remaining flour to make a soft dough. Shape into ball.
Place in lightly greased bowl; turn once to grease surface. (If you don't grease the dough and the bowl, it will not rise properly.) Cover; let rise until double (about 1 hour). Punch down. (Who doesn't like hitting things?) Cover; let rest 10 minutes. Grease a 1 quart casserole; sprinkle with cornmeal. Place dough in casserole; sprinkle top with cornmeal. Cover; let rise until double (30 to 45 minutes). Bake at 400º for 40 to 45 minutes. Cover loosely with foil if top browns too quickly. Remove from dish; cool. Makes 1.