Guest guest Posted June 9, 2000 Report Share Posted June 9, 2000 * Exported from MasterCook * No-Knead Tupperware Bread Recipe By : Cooking Light, Nov/Dec 1994, page 142 Serving Size : 48 Preparation Time :0:06 Categories : Breads Breads/Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages dry yeast 3 3/4 cups warm water -- 105 to 115 degrees 10 cups all-purpose flour 6 tablespoons sugar 6 tablespoons stick margarine -- melted 1 tablespoon salt 2 eggs -- lightly beaten Vegetable cooking spray 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. - - - - - - - - - - - - - - - - - - NOTES : After tasting this bread at a friend's house, I asked for the recipe. I was surprised at how easy it was to make: 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. -- Diane Davis, Birmingham, Alabama. Quote Link to comment Share on other sites More sharing options...
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