Traditional Bread and Roll Recipe
6 to 6-1/2 c. all purpose
flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. butter or margarine,
softened
2 c. hot water
1 egg
salad oil
Early in Day or up to 1 Week ahead:
1. In large bowl,
combine
2-1/4 c. flour, sugar, salt & yeast. Add butter
or margarine. With a
hand mixer at low speed, gradually beat in 2 c. hot
water (120°).
Add egg and increase speed to medium. Beat 2
minutes, occasionally
scraping
the bowl. With a wooden spoon, stir in enough additional flour
(about
2-1/2 cups) to make a soft dough.
2. Turn dough onto
lightly
floured surface and knead until smooth and
elastic, about 10
minutes.
Shape into a large ball and place in a large
greased bowl, turning dough
so all is greased. Cover with a towel and let
rise in a warm place until
doubled, about 1-1/2 hours.
3. Punch down dough and push edges of dough to the center. Turn dough over and brush with salad oil. Cover bowl tightly with plastic wrap and refrigerate, punching dough down occasionally, until ready to use.
About 2 hours before serving:
4. Remove dough
from
refrigerator. Grease a 15X10 open roasting pan. Cut the
dough
into 30 equal pieces; shape into balls and place in pan. Cover
with
a towel and let rise in a warm place until doubled (again about 1-1/2
hours).
5. Preheat oven to 425°. Bake for 15-20 minutes
until golden
brown.
Brush rolls with melted
butter
or margarine to glaze the tops. Carefully
remove from pan and serve
immediately. Makes 2&1/2 dozen rolls.
1/2 cup shortening
1/2 cup sugar
2 cups homogenized milk
1/2 cup mashed potatoes
1 cake yeast
2 tbs.. warm water
2 eggs, beaten
4 cups sifted flour
2 tbs.. baking powder
1 tbs.. soda
2 tbs.. salt
2 cups sifted flour
Warm shortening, sugar
and
milk in saucepan until
shortening is melted. Add
mashed potatoes and cool.
Dissolve yeast in 2 Tbs..
warm water and add to beaten
eggs. Add this to the first
mixture. Sift 4 cups flour
with baking powder, soda,
and salt.
Stir liquid mixture into these dry ingredients. Put into large bowl and let rise in warm surroundings to twice bulk. This is a sponge. Cover overnight with light cloth.
The next morning add remaining 2 cups of sifted flour to the sponge and knead until satiny. Put the dough in a greased bowl and let rise in warm surroundings.
Knead on lightly floured
board.
Form into rolls, Place
these rolls on a greased pan
and let stand 5 minutes
in warm surroundings until
double in size. Bake 15
minutes at 425°.
Serves
10.
From: Old English
Inn,
Tulsa, Oklahoma, along Route 66
1 1/2 cup water
8 ounce cottage cheese
1/2 cup honey
1/4 cup margarine
4 cups white flour
3 cups wheat flour
2 tbs. sugar
1 tbs. salt
2 packages yeast
1 egg
Heat water, cottage cheese, honey and margarine until very warm (125 degrees).Combine warm liquids, 2 cups white flour, sugar, salt yeast and egg. Beat 2 minutes at medium speed. Mix wheat flour and remaining 2 cups white flour in separate bowl. Stir into first mixture to make stiff dough. Knead 2 minutes. Place in greased bowl and let rise until double. Punch down and shape into 2 loaves.
Place in greased 9x5-inch
loaf
pans. Cover and let rise until double.
Bake at 350 degrees for
40-45
minutes.
Yield: 2 Loaves
8 cups all-purpose flour
2 pkgs. active dry yeast
2 cups warm water
3/4 cup cooking oil
1/2 cup sugar
1 tbs. salt
3 eggs
In a large mixer bowl, combine 4 cups of the flour and the yeast. Combine the water, oil, sugar and salt. Add to flour mixture. Add the eggs and beat at low speed for 30 seconds, scraping bowl. Beat 3 minutes at high speed. By hand, stir in the remaining flour to make a soft dough.
Turn out on a floured surface and knead until smooth and elastic. Place in greased bowl, turning once. Cover and let rise until double (about 1 hour).
Punch down and divide
into
3 portions. Cover; let rest 5 minutes. Divide each portion into 8
balls.
Turn ball in hands, folding edges under to make and even
circle. Press flat between
hands. Places on greased baking sheets, pressing to 3 1/2-inch circles.
Let rise till doubled. Bake at 375°F for about 10 minutes.
Makes 24 buns
Serving Size : 12
2 packages yeast -- dry
active
1/2 cup oil
2 tbs. sugar
1 1/2 cups buttermilk
4 cups flour
1 tsp.. salt
1/2 tsp. soda
Sift dry ingredients
together
into a mixing bowl. Add the softened yeast. milk and oil.
Beat well. let rise punch
down shape into rolls let rise till doubled and bake 350 °for 15 to
20 minutes.
1 (.25 ounce) package
active
dry yeast
1/2 c. butter or margarine,
melted
1 c. warm milk
1 tsp. salt
1/2 cup white sugar
4 c. all-purpose flour
2 eggs, beaten
In a large bowl, mix
together
yeast, milk and sugar. Let stand for 30 minutes.
Mix eggs, butter or
margarine,
and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with
wax paper. Let dough stand at room temperature overnight.
In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake (up to 12 hours).
Bake at 375°
F
(190° C) for 12 to 15 minutes.
Makes 2 dozen
2 c. boiling water
1 1/2 c. rolled oats
2 tsp. salt
1/4 c. honey
1 package active dry yeast
1/4 c. warm water (90-105°)
1 tsp. sugar
1/4 c. wheat germ
About 5 c. unbleached white flour
Pour the boiling water
over
the rolled oats in a large bowl. Add the salt
and honey and cool to
lukewarm.
Dissolve the yeast with the teaspoon of
sugar in the 1/4 cup warm
water. When the yeast mixture is bubbling, add it to the cooled
oatmeal
mixture, then beat in the wheat germ and about half the flour.
When
the mixture is shiny and elastic, work in as much more flour as you
need
to make a dough you can handle. Knead until the dough is smooth
and
springy. Allow to rise until doubled in bulk, knead
down, and shape into
loaves.
Allow to rise in greased 8x5-inch pans until
double again.
Bake at 375°F about
50
minutes. This recipe may be doubled or divided.
Makes 2 loaves.
Yield: 2 loaves
4 c. bread flour
2 c. whole wheat flour
2 tbs. gluten flour
1/2 c. powdered milk
1/2 c. instant potato
flakes (optional)
2 tbs. sugar
1 tbs. firmly packed
brown sugar
1 tbs. salt
1/2 tsp. ground ginger
2 tbs. butter, chilled
and cut into pieces
2 tbs. active dry yeast
2-1/4 c. lukewarm
water
minus 2 Tbs..
2 tbs. lemon juice
3 tbs. unsalted butter
With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add butter (or shortening) and combine. Add yeast and combine thoroughly. Add water and lemon juice; mix only until dough starts to form a ball and mixer begins to labor a bit -- approximately 10-20 seconds.
Attach dough hook to mixer and knead dough for approximately 7-9 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft free location until doubled in bulk; punch down. Repeat.
Punch down dough; divide into two equal sized pieces. Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea towel or plastic wrap; place in warm, draft free location until dough reaches the top of the loaf pans.
Preheat oven to 500°F while dough is rising in loaf pans.
Turn heat down to
375°
(or 325° if using convection); immediately
uncover loaves and
place
into oven for 25 minutes. Remove loaves
from pans and place
back into oven, baking for approximately 20
additional minutes,
or until crusts are nicely browned and loaves
test done.
Remove
to cooling racks. As soon as loaves are removed
from oven, melt butter
over low heat and brush lightly over crusts
for softer crust.
Makes 2 loaves
1 1/2 c. milk
1 1/2 c. water
1/4 c. mild honey
3 tbs. safflower or
corn oil
2 pkg. active dry yeast
3 c. whole wheat
flour
2 c. unbleached
white
flour
1/2 c. soy flour
1 tbs. salt
2 c. rolled oats
1/2 c. wheat germ
Scald milk and water, remove from heat and stir in honey and oil. Transfer to a large mixing bowl and cool to lukewarm. Add yeast and stir to dissolve. Stir in 1 cup whole wheat flour, 1 cup white flour, soy flour, and salt. Gradually add remaining whole wheat and white flours, oats and wheat germ.
Turn out onto
lightly
floured board and knead 10 minutes, working
in up to 3/4 cup
additional
white flour to make a firm dough. Let
the dough rise about
50 minutes, or until doubled. Punch down,
divide in half, and
form 2 loaves. Place in buttered loaf pans
and let rise 40 to 45
minutes or until doubled. Bake in 375°oven for 35 minutes
or until bread tests done. Cool and store.
Whole
Wheat Bread
Yield: 2 small loaves
or 1 large loaf
2 1/2-3 c. whole
wheat
flour
1 pkg. active dry yeast
1 c. milk
1/4 c. honey
2 tbs. cooking oil
1 1/2 tsp. salt
1 tablet vitamin C,
crushed (as preservative)
On a sheet of waxed paper, combine 2+1/2 cups of the whole wheat flour and the yeast. Heat together milk, honey, oil, and salt till just warm, stirring constantly. Add liquid mixture to a large mixing bowl. Gradually mix in one cup of the flour/yeast mixture from the waxed paper. Beat with whisk for about 1/2 minute, scraping sides of bowl. Beat for 3 minutes rapidly. Stir in as much of the remaining whole wheat flour as you can with a spoon.
Turn out onto lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (10 minutes). Shape into a ball. Placed in greased bowl, turning once to grease surface. Cover. Let rise in warm place till double its size (about 1 +1/2 hr). Punch dough down, divide in half. Shape into 2 loaves. With knife, cut slash on tops of loaves. If making round loaves, cut crosshatch pattern. Place in 2 greased loaf pans. Cover. Let rise till nearly double (about 45 min). Bake at 350° for approx. 35-40 minutes. Remove from pans. Cool on wire rack.
Variation: Add
raisins,
apples or nuts.
2 med. .potatoes,
peel & grate
3 tbs. cornmeal
3 tbs. sugar
3 c. water
1 c. milk
2 tbs. shortening
2 tsp. baking powder
1 tsp. baking soda
all purpose flour (enough)
SPONGE: Put potatoes, cornmeal, sugar, salt and boiling water in 1/2 gal . glass jar and stir. Set, uncovered, in warm spot overnight. Next day, strain off foam, keep the liquid and discard the rest.
BREAD: Bring milk to a
simmer
and add shortening, baking powder and soda.
Blend in sponge. Put in
large
bowl, add enough flour to make a stiff batter
which is still pliant enough
to beat. Set in a warm place to rise to
double. Add a little more
flour to make dough stiff enough to shape into 3
loaves and let double.
Bake at 350° for about an hour.
2 c bread flour
1 1/2 c whole wheat
flour
1 tbs. gluten flour
1/4 c. powdered milk
1 tsp. sugar
2 tbs. firmly packed
brown sugar
1 tsp. salt
1/2 tsp. ground ginger
2 tbs. butter, chilled
and cut into pieces
1 tbs. active dry yeast
1 c. lukewarm water
3 tbs. lemon juice
Insert metal blade
in
work bowl of food processor. Add flours,
sugars, salt, ginger,
and butter, process for approx. 20 seconds.
Add yeast and process
for approximately 10 seconds more to fully
mix the ingredients.
Add water and lemon juice, process until dough forms a ball in the work bowl. Insert dough blade and continue processing for approximately 2 minutes. Remove dough to greased glass container, cover loosely with tea towel or plastic wrap.
Set in a warm, draft free location until doubled in bulk, punch down. Repeat.
Punch down dough, divide into two equal sized pieces. Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea towel or plastic wrap, place in warm, draft free location until dough reaches the top of the loaf pans.
Preheat oven to
375°F.
Uncover loaves and bake for 30 minutes.
Remove loaves from
pans
and place back into oven, baking for 10
more minutes.
Remove to cooling racks and cool for at least 30
minutes before
slicing.
If freezing loaves for later use, cool
thoroughly (about 90
minutes).
1 package dry yeast
4 c. flour
1 c. warm water
6 tbs. sugar
2 eggs, beaten
Sugar and cinnamon mix, set aside
Soften yeast in warm
water.
Combine all ingredients except the cinnamon
sugar mixture. Mix well.
Divide
dough into 12 pieces. Let sit 10 minutes.
Roll out on a lightly
floured
board. Using both hands, stretch each piece
into a circular shape. Heat
vegetable oil in 10" skillet (cast iron is
best). Place each circle of
dough in the hot grease. Turn once -- the
surface will bubble and
blister
and should be lightly browned. Turn with
spatula. Place on absorbent
paper toweling. Sprinkle immediately with mix
of sugar and cinnamon. If
you tear a hole in the circle as it is being
stretched that will not
matter.
Brush with melted or softened butter before sprinkling with the sugar and cinnamon mixture.
ps: here at our
international
food fair in the summer they also serve these dipped/brushed with
butter
and shaken over with garlic & onion
powder......deadly!!!From:
"Terry Van Kirk
1 c. milk ,
scalded
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
1 cake yeast , or 1
pkg. dry
3 eggs , beaten
4 1/2 c. flour
Combine hot milk,
shortening,
sugar, and salt. Mix but don't
worry if shortening
doesn't all melt. Cool to lukewarm. Add
yeast and mix. Add
eggs and mix. Add flour and mix well to
make a smooth soft
dough. (This is not the kind of dough you
have to knead - it
will be very soft and sticky.) Let rise to
double in volume.
Punch
the dough down and refrigerate until
cold.
Turn chilled dough
out
onto floured pastry cloth and knead
briefly. Divide dough
into thirds. Roll out one third at a time.
Roll into a large
circle
about 1/8 inch thick. Brush surface of
dough with melted
butter.
Cut circle of dough into 8 pie shaped
wedges. Roll up each
wedge starting at the wide end. Place
each roll on baking
sheet and curve it into a crescent shape.
(Be sure to put the
pointy end on the bottom otherwise roll may
start to unroll as
it rises or bakes.) Brush tops of rolls with
melted butter. Cover
with a cloth and let rise until almost
double. Bake at 350
F for 16 minutes.
Note: These are
fairly
large rolls. If you prefer smaller rolls
divide dough into
quarters
instead of thirds.
Yield: 6 servings
1 1/3 c. warm water
1/2 tsp. salt
4 c. flour
1/3 tsp. oregano
1 tbs. sugar
1 package dry yeast
1/3 tsp. garlic salt
2 tbs. olive oil
Mix 1 cup flour
and
remaining ingredients in food processor; beat 1
min. Add flour
gradually
and process until dough leaves the side of
the container. Place
in greased bowl, turn to grease top, and cover
with plastic wrap.
Let rise in refrigerator overnight. Divide dough
in thirds. Press with
heel of hand onto greased pizza pan until crust
fills pan. (Unless,
of course, you are talented enough to toss it
into the air.) Bake
in 350F oven for 5 minutes. Freeze. When ready
to make pizza, remove
from freezer and quickly cover with pizza sauce
and toppings. Bake
on oven rack without pan.
1 c. chopped nuts
(optional)
1 pkg. (2 lb..) frozen dough
rolls or white bread loaves, partially thawed
1 c. brown sugar
1 pkg. (3 oz) butterscotch
pudding, not instant (can use vanilla too)
1 tsp. cinnamon
1/2 c.(1 stick) butter or
margarine, melted
Butter a 10 inch Bundt
pan.
Scatter nuts in bottom of pan. Arrange rolls
on top. If using bread
loaves, cut into 2 inch pieces and arrange in pan.
Mix dry pudding, brown
sugar,
and cinnamon in a small bowl and sprinkle
over bread. Pour
melted
butter over all. Cover with foil, plastic wrap, or a towel, and
set
on counter overnight. The next morning, uncover and bake in a
preheated
350° oven for 30 to 35 minutes. let stand for 5 minutes,then
turn out onto serving plate. So good!
*These will rise really
high
overnight. If they're spilling over the edge
of the pan in the morning,
just push them down and then bake.
1 1/2 c. warm water
pinch sugar
1 tbs. yeast
3 tbs. sugar
1/4 c. shortening or
vegetable
oil
2 1/2 tsp. salt
4 to 4 1/2 c. flour
Sprinkle yeast in 1/4
cup
warm water with a pinch of sugar. Let rest 5
minutes.
Mix in remaining ingredients
and 1/2 the flour. Beat well with wooden
spoon, slowly stir in
remaining
flour. Knead 8 minutes and add more flour if sticky.
Let rise until double in
bulk
(about 1 hour). Punch down. Let rest 5
minutes.
Shape into loaves or rolls.
and place in greased pans. Let raise until
double in bulk (about 1
hour).
Bake at 350°F
35 for rolls or 45-50 minutes for bread.
Brush crust with butter
while
still warm.
2 tbs. yeast
2 cups warm water
1/2 cup sugar
1 tbs. salt
2 eggs, beaten
1/4 cup oil
6 1/2-7 cup flour
Dissolve yeast in water, add next 4 ingredients and 3 cup flour; beat until smooth. Stir in remaining flour. knead 6-8 minutes. Let raise in greased bowl until double. Divide into 3 loaves; let raise again. Bake 375°F for 25-30 minutes.
To soften yeast, in a large mixing bowl combine:
2 cups warm potato water
(water
in which peeled potatoes have been boiled)
1 scant tbs. (or 1 packet)
active dry yeast
Allow yeast to proof. Stir in:
3 tbs. sugar
1 tbs. salt
3 c. unbleached all
purpose
flour
Beat well to develop
gluten.
Stir in:
2 tbs.. melted shortening,
cooled until just warm
To make a soft dough,
gradually
add:
2-1/2 to 3 cups unbleached
all-purpose flour
Turn out on a floured
surface
and knead until smooth. Place in a
greased bowl, turning dough
once to grease the top. Cover and let rise until doubled in bulk,
1 to 1-1/2 hours. Knead dough down in bowl. Divide dough in
half. Shape into balls and place in well greased round
pans.
Cover and let rise until almost doubled, 45 to 60 minutes. Before
baking, dust loaves lightly with flour. Bake at 400°F
for 35 to 40 minutes. Cool on wire racks.
Makes 2 loaves.
1 can evaporated milk
Water to extend the above to 1 qt.
1/4 c. fat (butter)
1/4 c. sugar (or 1/2 c. honey)
10-11 c. flour (unbleached)
1-3 tsp. salt
2 pkgs. dry yeast
1 c. warm water
1 tsp. sugar
Melt fat in a 2 qt. pot.
Add
evaporated milk and water to make a quart. Heat to scalding
temperature.
Add salt and sugar or honey. Cool to lukewarm. Dissolve yeast in warm
(110-120°F)
water and add 1 teaspoon sugar. Let stand while other mixture is
cooling.
Mix with cooled butter mixture. Add 5 cups of flour--mix until smooth.
Add remaining flour. Mix thoroughly and knead for 10 minutes. Place
dough
in a greased bowl; turn to cover all of dough with grease. Cover bowl
with
cloth. Let rise to double in bulk (1 1/2 hours at 85°{
F). Punch down and form into loaves. Let rise until double in bulk (45
minutes at 85°{
F). Bake in 375°
oven for 35 minutes. Remove from oven and cool on racks. Top of loaf
may
be buttered while hot for a softer crust.
2
pkgs.
yeast
6 c.
flour (5 for microwave)
1 tbs.
sugar
2 tsp.
salt
2 c.
milk
1/4
tsp. baking soda
1/2
c. water
cornmeal
Combine
3 cups flour, yeast, sugar, salt, and soda. Heat liquids until
very
warm
(120°-130°
F). Add to dry mixture; beat well. Stir in rest of flour to
make a stiff batter. Spoon into 2 loaf pans that have been
greased
and sprinkled with cornmeal. Cover; let rise in warm place for 45
minutes.
Bake
at 400°
F for 25 minutes. Remove from pans immediately and cool.
1/2
c
Corn meal
3 tbs.
Shortening
1/4
c Molasses
2 tsp.
Salt
3/4
c Boiling water
1
Pkg.,
active dry yeast OR 1 cake compressed
1/4
c Warm water
1 Egg
beaten
3 c
Sifted all-purpose flour
Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350° F. oven for 50 to 55 minutes. Cool before slicing.
.
I
read a story once that this bread was named because a husband got
really
frustrated when it took his wife a long time to prepare the meal. He
would
ask "Anna,where's the damned bread?". Even if it isn't true, it's a
cute
story.
1
tsp. granulated sugar
1 pk dry yeast
1/4 c .granulated sugar
2 tsp. salt
3 3/4 c. flour
1/2 c warm water
1 1/2 c. milk
1/4 c .shortening
2 egg
Dissolve 1 tsp. sugar in warm water in large bowl. Sprinkle in yeast.and let stand 10 minutes.then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan.Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 cup flour. Batter will be soft. Cover with tea towel and let rise in warm place until doubled about 1 hour.
Stir
down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full.
Let rise until doubled 45 minutes. Bake at 375°
for 20-25 minutes or until golden .Turn out of pans immediately. Makes
about 18 rolls
1 package dry yeast
2 c. warm water
1/4 c. sugar
3/4 c. Crisco
1 egg, beaten
4 c. self rising
flour
1/2 tsp. salt
Dissolve yeast in warm
water;
stir in sugar.
Beat in ingredients.
Grease muffin tins and spoon
1/2 full of batter.
Bake in preheated over, 450°,
10 minutes or until done.
Note: Batter may be kept
in
a tightly covered container in refrigerator several days and used as
needed.
2 c. milk
2 pk. active dry yeast or 2 tbs. bulk yeast
1/4 c. shortening
1/4 c. luke-warm water; (110°.f)
1/4 c. sugar
7 c. unbleached flour; sifted
2 tsp. salt
2 eggs; lg.
Servings: 6
Scald the milk in a
saucepan.
Pour over the shortening, sugar and salt in
a large mixing bowl. Cool
to lukewarm. Sprinkle the yeast over the
lukewarm water and stir to
dissolve. Add the yeast mixture, 3 cups of the flour, and eggs to the
milk
mixture. Beat, using an electric mixer set on medium speed, for about 2
minutes. Gradually stir in enough of the
remaining flour to make a
soft dough.
Turn the dough out on a
lightly
floured surface and knead until smooth and satiny, about 8 to 10
minutes.Place
the dough in a greased bowl, turning once to grease the top and cover.
Let rise in a warm place until double, about 1 hour. Punch the
dough down and divide the
dough into thirds, then let the dough rest for 10 minutes. Divide each
third into 12 pieces and shape each piece into a
ball.
Place 12 balls, equally
spaced,
in a greased 9-inch round cake pan.
Repeat for the remaining two
thirds. Cover and let rise until doubled, 45
to 60 minutes. Bake in a
preheated
400° F.
oven
for 12 to 15 minutes or until golden brown. Remove from the pans and
cool
on wire racks.
1/2 lb. Potatoes, peeled
and
cut into 1-inch pieces
2 c. Milk
8 tbs. (1 stick) unsalted
butter,-room temperature
1/4 c. Sugar
1 tbs. Salt
1 Envelope dry yeast
5 c. (about) all-purpose
flour
Moist, light loaves, perfect with Apple Butter. They are even better the day after baking.
Makes 2 loaves
Place potatoes in small saucepan. Cover with cold salted water. Simmer until very tender, about 10 minutes. Drain. Force hot potatoes through sieve into large bowl.
Combine milk, 4 Tbs.
butter,
sugar and salt in heavy small saucepan. Bring
to boil, stirring to
dissolve
sugar. Whisk into potatoes. Let cool to warm
(105°
- 115° F).
Sprinkle
yeast over mixture, then stir in. Mix in 4 cups
flour. Knead dough on
generously
floured surface until smooth and elastic,
adding more flour if stick,
about 10 minutes. Grease large bowl with 2 Tbs. butter. Add dough,
turning
to coat entire surface. Cover bowl with towel.
Let dough rise in warm draft
free area until doubled in volume, about 1 1/2 hours.
Punch dough down. Knead
until
smooth, about 1 minute. Return to bowl.
Cover and let rise until
doubled
in volume, about 1 1/2 hours.
Butter two 6-cup loaf pans, using remaining 2 Tbs. butter. Punch dough down. Cut into 2 pieces. Shape each piece into loaf; transfer to prepared pans. Cover pans with towel. Let dough rise until level with tops of pans, about 45 minutes.
Position rack in lower third of oven and preheat to 400° F. Place bread in oven. Reduce temperature to 375° F. Bake until loaves are rich golden brown and sound hollow when tapped, about 30 minutes. Cool in pans 5 minutes. Transfer to racks and cool completely before serving.
Servings: 6
3 c. sifted
all-purpose
flour
1 tbs. butter
2 tsp. baking
powder
3/4 c (to 1c) warm milk
1 tsp.
salt
2 tbs. melted butter
1 tsp.
sugar
fat for deep frying
Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour.
Divide dough into
6-8
balls and brush the tops with melted butter. Cover
and let stand 30-45
minutes. Pat out each ball into a round, 5 or 6 inches
in diameter and 1/4
inch thick. Fry in deep fat (preheated to 365°
degrees). Dough
should
rise immediately to surface. Cook until brown on
one side, turn, and
brown on other side being careful to not pierce crust.
Drain on absorbent
paper and serve hot.
1 pkg. yeast
2/3 cup warm water
2 tbs. sugar
1 tsp. salt
2 tbs. softened butter
3 eggs
2 1/2 - 3 cups flour
1 tbs.. water
Dissolve yeast in warm water. Stir in sugar, salt, two of the eggs and 1 cup flour. Beat until smooth.
Stir
in 13/4 cup flour to make a smooth dough. Turn onto lightly
floured
board and knead 8-10 minutes, until smooth and elastic.
Add
only enough of the remaining flour to keep the dough from
sticking.
Shape into ball; place in large greased bowl, turning to coat all over with shortening. Cover and let rise in warm place 1 1/4 hour or until doubled in bulk.
Punch
down; divide into 3 equal pieces. Roll each piece to a 15
inch
log. Place logs side by side on a large greased sheet. Pinch
ends
together at one end to fasten, then braid loosely, being
careful
not to stretch the dough. Pinch ends to seal.
Tuck
ends under. Brush salad oil over top of braid. Cover, and
let
rise 45 minutes or until doubled. Pre heat oven to 375°
F.
Beat
remaining egg with the cold water and brush over braided
loaf.
Bake 30 minutes or until golden.
3/4 c. milk
1/2 c. sugar
1 1/4 tsp. salt
1/2 cup butter or margarine
1 package yeast
1/3 c. warm water
3 eggs,at room temperature
5 1/2 - 6 1/2 c. flour
Combine
milk, sugar, salt and butter in small saucepan. Heat
over
low heat butter melts and sugar dissolves. Cool to
lukewarm.
Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture, eggs and 4 cups flour and mix. Continuing to knead in rest of flour. Knead until dough becomes elastic.
Place
in a well greased bowl and roll to grease top of dough.
Cover
and let rest until double in size.
Punch dough and shape as desired for rolls or coffee cakes.
1 med. potato, pared,
cubed, and boiled (8 oz.)
2 1/2 c. boiling water from potato
1 pkg. rapid rise yeast
1 tablespoon salt
3 tbs. sugar
3 tbs. shortening
5 to 7 c. flour
1/4 tsp. ginger (ginger helps activate the yeast)
Mash the potato and add the potato water, salt, sugar, shortening and
ginger.
In a medium sized bowl mix 5 cups flour and yeast, add luke warm liquid
mixture and work into flour. Knead batter into remaining 2 cups of
flour.
Let rest in a warm place for 30 minutes. Work down and form into buns
or loaves. Place into pans and let rise until doubled in size.
Bake at 375° for 35 minutes. Remove from pans and brush oil or
shortening over entire surface of loaves.
1 cup milk
1/2 cup water
1/4 cup butter or margarine
4 - 5 cups flour
3 tbs. sugar
1 tsp. salt
1 package yeast
Combine milk, water and butter in small saucepan. Heat over low heat until liquids are very warm, butter does not need to melt.
Place 3 1/2 cups flour,
sugar,
salt and yeast in bowl. Mix, then add warm
liquids to flour mixture.
Knead in remaining flour. Knead until dough is
smooth and elastic.
Place in a well greased bowl, and roll until top is greased. Let rest covered until it doubles in size.
Punch dough down and
shape
as desired. Place in a pan and let rise until
double in size. Bake at 435°
for 12 minutes or until done. Remove
from pans, brush entire
surfaces
with cooking oil or shortening.
Stir 1 teaspoon sugar,1 tablespoon(1 package) of yeast into 1/2 cup lukewarm water.
Combine into a large bowl.
1/2 c. sugar
1/2 c. lard
2 tsp. salt
2 tbs. vinegar
1 1/2 c. water and 1 cup milk
Add yeast mixture.
Add about 8 cups of flour and slowly add more, working in to make a not too sticky dough. Knead well.
Let rise in a warm place until doubled in size. Punch down. Form into buns or loaves and allow to rise in greased pans.
Bake
at 400°
for
30-35 minutes
(until
the loaves or buns are slightly browned)
Serving Size : 4
1 c. rice --
cooked as directed
1/4
c. yellow cornmeal
2 c. buttermilk
-- MIXED WITH 1/2
teaspoon baking soda
2 large eggs -- beaten
2 tbs. melted butter
-- or more
Combine in order given.
Stir
until well blended and place in well greased
baking dish. Bake for about 1 hour in a 350°
oven. This recipe may
be
doubled.
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