| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
1 |
Servings |
INGREDIENTS
| 2 |
|
Envelopes dry yeast |
| 1/3 |
c |
Wheat germ |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Salt (up to) |
| 7 |
c |
Flour |
| 1 |
cn |
(small) evaporated milk |
| 1/4 |
c |
Oil |
| 2 |
|
Eggs |
INSTRUCTIONS
Add enough water to milk to make 2 cups liquid. Heat liquid & oil a little
warmer than lukewarm. In large mixing bowl mix first 4 ingredients & 3 cups
flour. Add to this the heated milk & oil. Mix well. Add eggs, one at a
time. Add enough flour to make firm dough. Turn out onto floured surface &
knead until dough is supple (smooth & no longer sticky), adding a little
flour as necessary. Put in greased bowl. Cover & let rise in warm place
until double in bulk (about 45 mintues). Punch down & let rest while you
grease 2 loaf pans. Form into 2 loaves & let rise again until double in
bulk. Bake for 45 minutes at 350. Cover loosely with foil the last 20
minutes of baking time to insure a nice, even brown. For a soft crust,
brush lightly with melted butter when bread is done.
JOSEPHINE KELLY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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