The best delicious Red Savina Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Red Savina Bread recipe today!
Hello my friends, this Red Savina Bread recipe will not disappoint, I promise! Made with simple ingredients, our Red Savina Bread is amazingly delicious, and addictive, everyone will be asking for more Red Savina Bread.
What Makes This Red Savina Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Red Savina Bread.
Ready to make this Red Savina Bread Recipe? Let’s do it!
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1 c Milk
1 tb Shortening
1 tb Butter
2 1/2 ts Salt
2 tb Sugar
3/4 c Cold water
1 Beaten egg
1 Yeast cake
1/4 c Warm water (between 105 and
-115 F)
4 tb Pureed red savinas
6 C. flour (up to 6-1/2)
Made some bread this weekend. It was incredible. This recipe is for white
bread, and I just added the red savinas. Now that I’ve made bread this way,
I don’t recommend bread machines. This was quite easy. I think bread
machine bread tends to be a little dry.
The only “hard” part was waiting, plus you have to be there for each of the
steps. The red savinas came from the Frugal Squirrel, to whom I am grateful
in a BIG way even if I can’t say it as eloquently as the nekkid redneck.
This recipe makes two loaves of bread, but I might make rolls next time.
Scald milk. Add shortening, butter, salt, and sugar. Stir to dissolve
fats. Add cold water and egg. When mixture is lukewarm (between 105 and 115
F) add 1 yeast cake which has been dissolved in 1/4 c. warm water (again,
between 105 and 115 F). Add 4 T. pureed red savinas. Add in 6 to 6.5 c.
flour, starting with about 4 c. You want a stiff dough which leaves a clean
bowl.
Turn onto a lightly floured board. knead. Return to bowl. Cover with a
clean cloth and let rise overnight or for as long as you can stand it. (I
waited about 4 hours at which point, the bread was coming up out of the
bowl.) I also used a towel with chiles on it to send good vibrations to the
yeast.
Cut down with a knife and knead again. Divide in two, shape into loaves and
fill greased pans 1/2 full. Let rise again until the loaves are twice their
original size. Preheat oven to 400. Reduce heat and bake at 350 for about
50 minutes.
I found that the loaves were ready after 40 minutes and had to be covered
to prevent the top from burning after only about 25 minutes.
Once the bread comes out of the oven, and while it’s still hot, spread
butter over the top. Mmmm.
Yields
1 Servings
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