Directions: |
Directions:Combine yeast and water. Scald milk--then add shortening, mashed potatoes, sugar and salt. Then strain yeast mixture, scalded milk mixture, and eggs through a strainer into a large bowl. Mix in sifted flour, one cup at a time, until the dough can be kneaded. The dough should be sticky but no so sticky that it cannot be handled. On a lightly floured surface, knead dough until all stickiness is gone. Lightly grease a large bowl. Place kneaded dough in greased bowl and then turn dough over so that all sides of dough are lightly greased. Cover the bowl with a wet towel and place in a warm, draft free place until it rises and doubles in size. Once dough has doubled in size, gently punch down, removing air from dough. (At this point, dough can be stored in the refrigerator for a day or two just be sure to cover well with saran wrap so that air does not get to dough. Allow to come to room temperature prior to forming into rolls to bake.) Form into a dinner roll shape and place on a greased baking sheet. Cover with a damp towel and allow to rise about 2 hours. Bake at 375º for 10 minutes. |
Personal
Notes: |
Personal
Notes: Mom never baked much bread while we were growing up. It wasn't until she went to work at a restaurant that the Edwards (good friends of her and dad's) owned that she became a bread baker. Since they made everything from scratch, she got a crash course in bread making and was an excellent student! She learned this basic yeast bread, hamburger and hot dog buns, biscuits and mouth-watering sticky buns. When planning family dinners, Mom's yeast rolls were always on the most requested food list!
|
This recipe for Yeast Bread is from