| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dorcas, Breads |
18 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 1/4 |
c |
Warm water |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Shortening |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
| 1 |
ts |
Grated lemon rind optional |
| 3 |
c |
Sifted flour |
INSTRUCTIONS
Soften yeast in water. Scald milk. Add sugar, salt and shor- tening.
Cool to lukewarm. Add 1 cup flour.
Mix well. Add egg and lemon rind. Beat well. Add softened yeast. Mix
well.
Add enough additional flour to make a soft dough.
Turn out onto lightly floured board or pastry cloth and knead until
satiny. Pace in greased bowl.
Cover and let rise until double in bulk. When light, punch down.
Pinch off portions of dough and roll under hand until 15 inches long and
slightly less than 1/2 inch thick.
Starting at center, wind each strip of dough loosely in con- centric
circles. Let rise until double. Bake at 375~ 20 to 25 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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