| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Bread |
12 |
Servings |
INGREDIENTS
| 2 |
pk |
Fast-acting dry yeast |
| 1/4 |
c |
Warm water |
| 1 3/4 |
c |
Milk |
| 3 |
tb |
Butter |
| 2 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 5 |
c |
All-purpose flour |
| 2 |
tb |
Butter for greasing the bowl & top of dough; about |
INSTRUCTIONS
The Shakers had communal kitchens where all the food was prepared for
each and every member. Generally they had a special baking room, and this
kind of bread would be coming from the oven often.
Dissolve the yeast in warm water in large mixing bowl. Warm the milk and
melt the 3 tablespoons of butter in it. Stir in the sugar and salt and
allow to cool to lukewarm. Add this to the yeast bowl along with 3 cups of
the flour. Beat until smooth. (I do all of this in my KitchenAid.) Add the
remaining flour and knead on a floured board or marble until smooth and
elastic, about 10 minutes, less time if you are using a dough hook on a
good machine. Place the dough on a plastic counter and butter the top ofthe
dough with half of the remaining butter. Cover the dough with a very large
stainless-steel bowl and allow to rise untildouble in bulk. Punch down and
shape into 2 loaves for large loafpans. Again brush the top ofthe dough and
allow to rise to double in bulk. Bake at 400° about 30 minutes.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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