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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Jewish Bread Recipe

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This recipe for Jewish Bread is from The Mitchell/Mays Family Cookbook, 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:  
2 packages dry active yeast
7-1/4 to 7-1/2 cups all-purpose flour
1 Tablespoon salt
1/2 cup warm water
1-1/2 cups milk (scald and let cool)
3 eggs
1/4 cup sugar
1/4 cup butter
Directions:
Directions:
Dissolve yeast in warm water, measure flour, stir milk, sugar, salt, eggs, shortening, and 1/2 of the flour into yeast. Mix until smooth. Add enough flour to handle. Turn onto board, knead, then let rise (place in a greased bowl and cover). Shape into 3 loafs. Let rise. (I usually braid the bread loaves.) Make egg wash using 2 Tablespoons cold water and 1 egg yolk. Wash tops and sides of bread. Bake at 375º for 25 -30 minutes.

 

 

 

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