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Eleanor's Bread Dough Recipe

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This recipe for Eleanor's Bread Dough, by , is from The Cappella Family Cookbook Volume 2, 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!

Contributor:  
Contributor:  
Debbie Madsen

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C lukewarm water
2 pkg. dry yeast (You can use quick rise)
3 1/2 C warm water
1/4 C sugar
2 Tsp. salt
1/4 C shortening
11-12 C flour
2 eggs

Directions:
Directions:
Dissolve yeast in 1/2 cup lukewarm water. Combine: liquid, sugar, salt, and stir to dissolve. Beat in 4 Cups of flour, yeast mix and shortening. Add 2 eggs. Add remaining flour. Knead until smooth and elastic. (At least 15-20 minutes). It should not be sticky when you poke your finger in the dough. Bless it. (I know, sounds crazy, but we always did) Place into a lightly greased bowl and allow to rise at room temperature until doubled in size.
You can use this for rolls, bread, or pizza. It is a very versatile dough. Once you have made rolls, or bread, allow to rise a second time before baking at 350 until golden brown. Half way through baking, brush with either egg white, or butter.

Number Of Servings:
Number Of Servings:
Two Loaves/Two Pizzas
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Friday's during lent we would run home at lunchtime from school because Mom made pizza and bread every Friday. It was always delicious, and, fortunately, this recipe is really full proof so we could carry on her tradition of making homemade bread and pizza. Yum.

 

 

 

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