INGREDIENTS

INSTRUCTIONS

Scald milk and pour over sugar, shortening, & salt. Let it cool to
lukewarm while softening yeast in a small bowl with the warm water.
When soft, add the egg and beat together slightly. Pour the yeast/egg
mixture into the milk mixture and stir them together.  The flour may be
sifted or poured into the liquid. With a large  spoon, stir until
flour/milk is well mixed. You should have a firm,  but not stiff dough.
Without removing it from the bowl, cover the  dough with a plate or
towel and set aside to rise until double in  bulk (about 2 hrs
depending on the temperature in the kitchen).  Instead of letting the
dough rise at this point you may put it in the  refrigerator and use it
later, or the next day. Watch to make sure it  doesn't spill out of the
bowl. If it starts to spill before you're  ready to use it, punch it
back down. Refrigerated dough is easier to  handle but takes longer to
rise.  BREAD: If you want to make bread, dump the dough out of the bowl
onto  a floured surface and with more flour as needed to keep it from
sticking, knead it until springy and easy to handle. This dough does
not require a lot of kneading; only enough to make it easy to handle.
For 2 medium size loaves cut the dough in half and knead/shape each
into loaves and put into greased baking pans. Allow about 2 hours for
the dough to double again. Bake in a 375 degree oven until lightly
browned on top (if uncertain whether or not bread is done, tip out of
pan and see if bottom is browned too).  ROLLS: To make rolls, work and
knead dough until springy and easily  handled. Roll out with a rolling
pin and cut with a biscuit cutter  and fold over and place on a greased
cookie sheet (Parkerhouse  rolls), or break dough into small pieces,
make into little balls and  place 3 in each section of a greased muffin
pan (Cloverleaf rolls).  SWEET ROLLS: For Christmas bread or sweet
rolls, roll out dough as for  Parkerhouse rolls, except trying to make
an oblong instead of a round.  Spread it with raisins and sprinkle with
cinnamon and sugar. Dot with  butter and roll as for a jelly roll.
Slice and place on a greased pan  or make into a circle and make
slashes through the dough at  intervals. Let rise and bake as for
loaves. Top with an icing made of  confectioners' sugar, melted butter,
milk, and vanilla or rum  flavoring and drizzle over the bread or rolls
while hot. Decorate  with nuts or fruits.  If you want to make a whole
wheat bread, use half white and half whole  wheat flour, and use brown
sugar instead of white. The amounts above  will yield 1 large or 2
medium loaves of bread, or 2 dozen large  rolls.  Mrs. Harold T. Cook
From a book of recipes compiled by members and friends of the
LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from  sale
of book used in restoration and maintenance of the 17th century  inn
(hint, hint).  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip

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