| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread maili, Breads, Quick/muffi |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Milk; scalded |
| 1 |
pk |
Dried granular yeast |
| 1/2 |
c |
Warm water |
| 1 |
tb |
Sugar |
| 5 |
c |
Flour; (5 to 6) |
| 1 |
|
Egg |
| 1/4 |
c |
Butter or margarine; melted |
| 1 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 1 |
|
Egg white; slightly beaten with |
| 1 |
tb |
Water |
INSTRUCTIONS
You may, of coarse form this into loave(s) and bake as a loaf bread.
Cool scaled milk to lukewarm. Dissolve yeast in lukewarm water and add 1
tablespoon sugar. Cover and set aside until foaming and doubled in volume.
Add the foaming yeast to the lukewarm milk. Add 3 cups flour, one at a
time, beating well for at least 10 minutes, or until the mixture is very
light and smooth. cover and set aside in a warm place until light and
puffy. Add the beaten egg, melted butter, slat and 2 tablespoons sugar,
then slowly add just enough flour to make a soft easy-to-handle dough. Turn
out onto a lightly floured board. Knead at least 10 minutes, using as
little flour as possible on the board. When the dough is satiny smooth,
and free from stickiness place in a warm, well greased bowl. Cover and set
aside in a warm place until doubled in bulk. Turn out onto a lightly
floured board and shape into small buns, twists, and divided rolls (see
below). Place on a greased baking sheet, cover and let stand until
doubled. Glaze with beaten egg white. Bake in a 375F to 400F oven for 15
mintues or until golden brown.
SMALL BUNS: Shape into little balls. Glaze with beaten egg yolk or egg
white.
TWISTS: Cut off three small pieces of dough. Roll each into pencil thin
ropes about 6 inches long. Braid. Pinch ends tightly. Glaze with egg
white.
DIVIDED ROLLS: Make small balls, then press down the handle of a wooden
spoon through the center of each ball, half way through, thus dividing it.
Gently shape the ball so that it will be round, not flat.
CLOVER LEAF ROLLS: Cut off three small pieces of dough. Shape into three
small balls, then place three little balls together in well-greased muffin
tins. Glaze with melted butter.
>From: Katie E Green <kgreen@u.washington.edu>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : The Complete Bread Cookbook
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