member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Sheila      

Recipe Categories:

    Homemade Bread


    Source of Recipe


    Unknown


    List of Ingredients


    • 1-2/3 C. milk
    • 3 T. sugar
    • 1 T. salt
    • 1/4 C. shortening
    • 3/4 C. warm water
    • 2 pkgs. active dry yeast or 2 cakes compressed yeast
    • 6-1/2 to 7 C. sifted all-purpose flour


    Instructions


    1. Combine milk, sugar, salt, & shortening in saucepan. Heat until bubbles appear around the edge & shortening is melted; cool to lukewarm. Measure warm water into lg. mixing bowl; sprinkle or crumble in yeast; stir to dissolve. Add lukewarm milk mixture. Add 3 C. flour; beat until smooth. Add enough remaining flour to make dough easy to handle. Turn out onto floured board. Knead about 5 minutes or until dough is smooth & elastic. Put dough into large, greased bowl; turn over to bring greased side up; cover with damp towel. Let rise in warm place, free from draft, about 1 to 1-1/2 hours or until doubled in bulk. Punch dough down; let rise about 30 minutes or until almost double. Grease 2 9x5x3" loaf pans. Punch dough down; turn out onto board; knead to distribute air bubbles; divide in half. Shape each half into loaf; place in pans; cover. Let rise about 1 hour or until doubled in bulk. Bake at 425 for 25 to 30 minutes. Makes 2 loaves. Even though I urge you to cool bread before eating -I'll wager it will disappear while still warm. It's yummy with butter & jam!




 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |