| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
2 |
Servings |
INGREDIENTS
| 1 2/3 |
c |
Warm water |
| 1/2 |
oz |
Fresh yeast OR |
| 1 |
tb |
Dried yeast |
| 1 |
tb |
Sugar |
| 1 1/2 |
lb |
All purpose flour |
| 2 |
ts |
Salt |
| 1/2 |
oz |
Shortening, soft |
INSTRUCTIONS
Dissolve the yeast in the warm water with the sugar and fill your mixer
bowl with hot water while weighing flour.
Pour the yeast mixture into the bowl with the shortening and add the flour.
Knead for 30 seconds on speed 1 then turn to speed 2 and continue kneading
for 3 more minutes til dough is smooth and leaves the side of the bowl
clean. Place in a greased plastic bag and let rise for 1-1 1/2 hours.
Return to bowl and knead a further minute.
Either fit into 3 x 1 lb greased loaf pans (which should be half full) or
shape into 2 or 3 baps and cook on a baking tray. Cover and prove until
double in bulk. Bake at 450 F/230 C/Mk 8 for 25 to 30 minutes. When done
the loaves should sound hollow when rapped on the bottom.
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