| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Hand made, Low fat |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 2 |
tb |
Warm water |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 3 |
|
Eggs |
| 2 |
c |
All-Purpose Flour; Sifted |
| 1/4 |
c |
Melted butter |
| 1 |
ts |
Cool water |
INSTRUCTIONS
Soften the yeast in warm water and stir in the sugar and salt to dissolve.
In a bowl, beat 2 of the eggs and blend in the flour. Then stir in the
yeast mixture and melted butter. Knead vigorously in the bowl with the
hands, till the dough leaves the sides of the bowl and is elastic -- about
5 min. Make into a ball, put in a buttered bowl, and cover with plastic
wrap. Let rise in a warm, draft-free place for 1 1/2 hours, or till
doubled in bulk. Punch down and divide into 18 equal pieces. Roll the
pieces into balls and arrange, well separated, on a buttered baking sheet.
Let rise 30 min till doubled in size. Brush with remaining egg beaten with
a tsp of water. Bake in a preheated oven at 375~ for 10 min or until nicely
browned. Cool on a rack.
From: BreadMagician@prodigy.com (MRS LINDA L REHBERG)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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