|
|
Yeast BreadBreads & Rolls
Add to Recipe Box
|
|
|
Submitted by Maw Maw in Memory of her Mom, Helga
on Saturday, December 31, 2005
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 8 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 1 hour, 0 minutes |
|
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.
|
| |
| Ingredients |
| 1/4 cup lukewarm water |
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 sugar |
| 1 tsp salt |
1 tbsp shortening |
| 3 cups or more all purpose flour |
| |
| | | Directions | 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. Cool to lukewarm. 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; 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 preparng the dough. |
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
