| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
(plus) milk |
| 1/2 |
c |
(short) melted shortening |
| 3 1/4 |
c |
Flour |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
oz |
Active dry yeast |
| 4 |
tb |
Warm water |
| 1 |
|
Egg |
INSTRUCTIONS
Heat milk and shortening to the temperature of a warm baby bottle. Mix
flour, sugar, and salt in a separate bowl. Add warm water to the yeast in a
separate bowl. Add the warm milk and shortening to the flour, then add the
yeast and the egg.
Beat the entire mixture until it comes off the side of the bowl cleanly.
Cover, let rise in a warm still place until doubled in size, about 1 1/2
hours. Knead the bread down in size and shape into a loaf. Place on a
buttered cookie sheet and let rise to half again as big, about 45 minutes.
Bake at 300 F for approximately 45 minutes, basting the top with butter
after 30 minutes and after it has finished baking.
This is the recipe for the substantial Colonial-style bread served at
Gadsby's Tavern in Alexandria, Virginia.
Posted By tak@bushrat.jpl.nasa.gov (Tom Kreitzberg) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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