| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
2 |
Servings |
INGREDIENTS
| 2 |
pk |
Active dry yeast |
| 1/2 |
c |
Warm water (105°-115°F) |
| 1 1/2 |
c |
Milk, lukewarm (scalded then cooled) |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Salt |
| 3 |
|
Eggs |
| 1/4 |
c |
Shortening, softened |
| 7 1/2 |
c |
All-purpose flour |
INSTRUCTIONS
Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, salt,
eggs, shortening and 3 1/2 cups of the flour. Beat until smooth. Mix in
enough remaining flour to make dough easy to handle. Turn onto lightly
floured surface; knead until smooth and elastic, about 10 minutes. Place in
greased bowl; turn greased side up. Cover; let rise in warm place until
double, 1 to 1 1/2 hours.
Grease 2 loaf pans, 9x593 inches. Punch dough down; divide into halves.
Roll each into rectangle 18x9 inches. Roll up, beginning at 9-inch side;
press ends to seal. Fold ends under. Place seam side down in pan. Cover;
let rise until double, 1 hour. Place oven rack in lowest position.
Heat oven to 425°F. Bake until loaves sound hollow when tapped, 25 to 30
minutes.
Recipe from Gold Medal package. One of the best I have ever used. And if I
am mad at somebody, it helps relieve frustions which a bread machine would
not.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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