| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread, Osg |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Shortening |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
c |
Water; boiling |
| 1 |
c |
Milk; evaporated |
| 1 |
|
Yeast cake |
| 1/2 |
c |
Water; lukewarm |
| 2 |
|
Eggs |
| 7 |
c |
Flour |
| 1 |
c |
Currants; or raisins |
INSTRUCTIONS
Pour boiling water over fat, sugar and salt, add milk. When lukewarm
add yeast, dissolved in lukewarm water. Add beaten eggs. Stir in 4 c.
flour. Beat hard and add enough flour to make a soft dough. wash and
drain currants, fold into dough. Place in greased bowl and grease top
of dough. Cover with waxed paper and a lid or cloth and keep in a cool
place until ready for use. Put in small buns and let rise until double
size. Bake 15 minutes then cool and cover with powdered sugar.
Note: Assume moderate oven 350 - 400 F.
Source: Grace Weller, Rehoboth Center Grange, Perry County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip
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