| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread, Osg, Rolls | 1 | Servings | |
INGREDIENTS
| 1 | Yeast cake | |
| 1/2 | c | Sugar |
| 1 | ts | Salt |
| 2 | c | Water; lukewarm |
| 1 | Egg; beaten light | |
| 7 | c | Flour |
| 3 | tb | Shortening; melted |
INSTRUCTIONS
Dissolve yeast, sugar and salt in water, add egg and shortening, let stand a few minutes. Add flour, let rise in warm place. Knead down and place in refrigerator. When rolls are desired pinch off bits of dough, place on greased pan and let double in size. Bake in moderate oven. Note: Moderate oven is 350 - 400 F. Source: Mrs. Glenn Trainer, Tymochee Grange, Marion County, OH Mrs. Walter L. Rowe, Homer GRange, Medina County, OH Mrs. Byron DeArmond, Butler 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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