| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Breadmaker |
24 |
Servings |
INGREDIENTS
|
|
* JAN CARGILL ** VHPK03A |
| 2/3 |
c |
Milk |
| 2/3 |
c |
Water |
| 1 1/3 |
tb |
Sugar |
| 1/2 |
tb |
Salt |
| 1 |
tb |
Shortening |
| 1 |
pk |
Yeast or 1 env. dry yeast |
| 3 |
c |
Flour |
INSTRUCTIONS
Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk,water,sugar
,salt and shortening. Stir until dissolved and lukewarm. Add yeast
(dissolved in water). Sift flower (about 6 cups) only enough so you can
knead it-(so it wont stick to fingers) for 10 Min.. Place in greased bowl
and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down
with knife and let rise again 1/2 hr. .Cut up in small pieces and roll
around in hands and place in tin . (To form a small ball). Let rise for 1
1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to
40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont
The ingredient amounts have been adjusted for the BREAD MACHINE. You will
need to follow your bread machine directions for making the bread. The
above directions are for BY HAND bread making only.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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