| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
2 |
Servings |
INGREDIENTS
| 5 1/2 |
c |
Unsifted flour; up to 6-1/2 |
| 3 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 1 |
pk |
Dry yeast |
| 1 1/2 |
c |
Water |
| 1/2 |
c |
Milk |
| 3 |
tb |
Margarine |
INSTRUCTIONS
NORMA WRENN
In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved
dry yeast. Combine water, milk and margarine in a saucepan. HJeat over low
heat until liquids are warm. (Margarine does not need to melt)> Gradually
add to dry ingredients and beat 2 minutes at medium speed of electric mixer
scraping bowl occasionally. Add 3/4 cup flour or enough flour to make a
thick batter. Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough. Turn out onto lightly
floured board: knead until smooth and elastic, about 9-10 minutes. Place in
greased bowl, turning to greast top. Cover; let rise in warm place, free
from draft until doubled in bulk, about 1 hour. Punch dough down; turn out
onto lightly floured board. Cover; let rest 15 minutes. Divide dough in
half and shape into loaves. Place in 2 greased 8-1/2 x 4-1/2 x 2-1/2 inch
loaf pans. Cover; let rise in warm place free from draft, until doubled in
bulk, about 1 hour. Bake in hot oven (400 degrees F.) about 20-25 minutes
or until done. Remove from pans and cool on wire racks. Source: Taylor
County Extension Homemaker Clubs Elsie Watters
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb
12, 1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”