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    Short Cut White Loaf


    Source of Recipe


    Unknown
    In a large bowl, dissolve:
    1 package yeast
    1 cup warm water

    Stir in:
    1 egg
    2 Tbs. oil

    Add and stir until well blended:
    3-1/2 cups Short Cut bread mix

    Turn dough onto floured board and knead until smooth and satiny, between 5-20 minutes, adding up to:
    ½ cup flour

    Place dough in greased bowl, flip. Cover and let rise for 1-1/2 hours or until doubled.

    Punch down and knead briefly on lightly floured surface.

    Press and shape into an 8”x 18” rectangle. Make sure center is not thinner than edges or it will roll unevenly.

    Roll from narrow end tightly. Seal seam and place down in greased loaf pan.

    Cover and let rise for 1 hour and 15 minutes, until almost doubled.

    Bake at 350°F. for 30 minutes. Turn out onto rack.

    Yield: 1 loaf

    Notes: Glass pan yielded higher loaf, baked at 325°F.
    Can roll small balls into ropes and twist into a knot. Brush with egg and sprinkle with sesame seeds. Bake for 10 minutes, or until golden brown.

 

 

 


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