Famous Allred Bread

Melissa Allred (BYU 33rd ward, married student stake. She and her husband worked in a bakery for a while and developed this recipe with what they learned there.)

The best home made bread recipe I've tried yet! Even my husband loved it (that's the true test, right?!)

2 1/2 cups warm water (like 100 degrees)
2 tbs Potato Pearls (the starch and the oil in that help maintain the structure)
5 1/2 to 6 cups flour (start light... you can always add more!)
2 tbs sugar
2 tbs yeast
1 tbs salt
1/2 tsp dough enhancer (You should be able to get this from any scratch bakery.... like Macey's or Ridley's. It's kinda expensive but it lasts quite a while. And it "conditions" the dough... keeping it moist and structured... probably reducing the crumbs :) )
Put this in the mixer... in order. Go ahead and mix it all together for 7-10 minutes. Pull it out and let it sit on the counter for 20 minutes. Then pinch the dough in half and shape them each into loaves. Put them into greased loaf pans and let rise. Depending on the temp it will be about 2 hours. Dough should be "bulging" over the edge. Bake for 25 minutes at 350. Dough should be a golden brown on top as well as on the sides in the pan. Pull it out. Take the loaves out of the pan and let cool.

My notes: After putting the dough in the pans, spray the top with cooking spray and put each pan in a plastic grocery sac and loosely twist or tie it up. This keeps the dough from drying out and somehow "magically" helps it raise better. Brush with butter as soon as it comes out of the oven. Don't allow to cool in the pan-it gets condensation on it and makes it soggy. To make pretty bread, divide the dough in half and roll the 2 halves out into snakes. Form a capital "A" with the two snakes, with the cross piece under the the first leg of the A and over the second leg. Then proceed with doing a 4-strand braid. Kind of pinch the end together and tuck it under, then put in the bread pan. Hopefully that makes sense.