| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Yeast, Breads | 1 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 1 | c | Warm water –105° to 115° |
| 3 | tb | Sugar |
| 2 | tb | Shortening |
| 1 | Egg | |
| 1/2 | ts | Salt |
INSTRUCTIONS
3 1/2 c c all-purpose flour; up to 3 Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, egg, salt, and half of flour; beat at low speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days. (If refrigerated, let return to room temperature before proceeding.) Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times. Shape and bake as directed. Busted by Gail Shermeyer <[email protected]> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <[email protected]> on Apr 13, 1998
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