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Bread Recipe (Mom's family original) Recipe

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This recipe for Bread Recipe (Mom's family original), by , is from A Legacy of Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry Crandall
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c milk
1/2 shortening
2/3 sugar
1 pkg active dry yeast
1/2 c warm water (115-120 degrees)
4 1/2 c all purpose flour
2 tsp salt
1 tsp baking powder
melted butter or margarine

Directions:
Directions:
1. Scald milk and add shortening and sugar. Let cool to lukewarm
2. Dissolve yeast in warm water and let set for five minutes. Add to milk mixture.
3. Transfer to large bowl and beat in 3 cups flour. Batter will be thin and with a wooden spoon beat in salt, soda and baking powder. Add 1 !/2 cups flour and knead until dough is not sticky and when you poke dough it will come right back. Place back in bowl and let rise twice.
4. Pinch off about 1/4 c dough ball and roll into a bun shape and place in a greased pan. Let rise until double in size and bake. Roll out the remaining dough until 1/4 inch thick. Spread shortening and butter on dough. Sprinkle with white sugar and cinnamon. Roll into a large roll and slice. Place in a greased pan sprinkle lightly with white sugar/ Let rise until doubled in size and bake. Remove from oven and flip unto a rack to cool. Frost.

If you want carmel rolls, use a cast iron frying pan or cake pan with brown sugar and heavy sour cream. ( On the bottom of pan press brown sugar evenly and add enough cream until it is creamy.) Place sliced rolls on top of carmel mixture and bake. When baking is finished, just flip out on a board or foil.

Number Of Servings:
Number Of Servings:
depends on how you use the dough
Preparation Time:
Preparation Time:
couple of hours with rising time and baking
Personal Notes:
Personal Notes:
Hard recipe to make as you have to watch how you scald the milk. Be careful so as not burn the milk. The other trick is when adding yeast the milk/sugar mixture has to be cool but not cold.

 

 

 

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