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James AhSam Chinese Bread Recipe

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This recipe for James AhSam Chinese Bread is from The Carter-Smith VFW Post #5867 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. evaporated milk
1 c. water
1/2 c. canola/vegetable oil
2 tsp. salt
1/2 c. sugar
2 eggs
2 pkg dry yeast
1/2 c. warm water
7 c. all purpose flour
Directions:
Directions:
Part I: Put milk, water, oil, sugar, salt in large (3 Qt) saucepan, heat to lukewarm; then set aside.
Part II: beat eggs in a small bowl until creamy and frothy; then set aside.
Part III: mix yeast in 1/2 c. warm water (NOT HOT, as that kills the yeast)

Add Part III to Part II, mix well, then add this mixture to Part I, saucepan mixture. Mix well. Now gradually add the 7 cups of flour to the saucepan. Mixture will thicken up to a dough. Grease a large bowl with oil, place dough in bowl, turning to lightly coat with oil. Cover and let rise in a warm place until doubled in size.

Punch down, put on floured surface and knead 2 to 3 minutes. Form balls about the size of ping pong balls on the floured surface, Let rise 15 minutes. Flatten balls, folding two edges over, to form loaves about 4 inches long. Put a little flour on top, crease with wooden spoon handle (or a chopstick). Place on lightly greased cookie sheet. Cover and let rise 20 minutes. Bake in hot oven (400º) for about 15 minutes; or until lightly browned.
Personal Notes:
Personal Notes:
The only thing Chinese about this recipe is the giver, Dad AhSam. He always made this at special family events; luaus, birthdays, etc. Thanks Dad!

This recipe can be used for some delicious Cinnamon Rolls.

 

 

 

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