| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads – ye, Post to bak, To post |
48 |
Servings |
INGREDIENTS
| 1/3 |
c |
Cornmeal |
| 1/2 |
c |
Sugar |
| 1 |
t |
Salt |
| 1/2 |
c |
Melted Shortening |
| 2 |
c |
Milk |
| 1 |
|
Env Dry Yeast, Or 1 Cake |
| 1/4 |
c |
Warm Water |
| 2 |
|
Eggs, beaten |
| 4 |
c |
Flour |
INSTRUCTIONS
1974
Cook cornmeal, sugar, salt, shortening, and milk until thick over
medium heat; cool to lukewarm. Dissolve yeast in warm water. Add to
mixture with two beaten eggs. Let mixture rise for 2 hours, covered,
in a warm place. Then add flour to form soft dough. Knead well and let
rise 1 hour, until doubled. Knead again and roll out about 1/2" thick.
Cut with biscuit cutter, brush with melted butter, crease and fold
over like Parker House rolls. Let rise 1 hours. Bake at 375° for 15
minutes on greased cookie sheet. Makes 4 dozen Source: "Mmountain
Measures" -- Junior League of Charleston, WV ed. billspa@icanect.net
Recipe by: Mrs. Bernard Miller Posted to EAT-L Digest by Bill Spalding
<billspa@ICANECT.NET> on Sep 1, 1997
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