- Course: Breads & Rolls
- Yield : 8
- Servings : 8
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 60m
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My Mom made the best bread. She had lots of practice cooking for eleven. We always looked forward when Mom made her bread for our mid-afternoon snack when we were working in the fields. We would eat the bread with lots of butter or fig preserves.
- 1/4 cup water, lukewarm
- 1/2 package granular yeast or 1/2 cake compressed yeast
- 1 cup very warm to hot liquid (milk or water)
- 1 tbsp to 1 1/2 tbsp sugar
- 1 tsp salt
- 1 tbsp shortening
- 3 cups or more all purpose flour
In a small glass cup, soften the yeast in the 1/4 cup of lukewarm water. In a separate bowl, combine the sugar, salt and shortening.
Pour the warm liquid over the mixture. Add the yeast and flour to make a stiff batter and beat well.
Add additional flour to make a soft dough. Turn out and knead until the dough does not stick to the board. The dough will be light and elastic.
Place in a warm lightly greased bowl and cover - saran wrap works well; temperature should be around 75 to 80 degrees.
When the dough has doubled in size, punch it down, shape it into a ball again. At this point, you can make rolls or a loaf. Place in a well-oiled pan and let rise in a warm place until double in size.
Preheat oven to 425 degrees and bake 40 to 50 minutes, until golden brown. Bring out the cane syrup and cold glass of milk!
Make Nut Bread with this recipe by adding 1/4 cup each of raisins and chopped nuts and 1/8 teaspoon cinnamon when preparing the dough.