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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

1970 Petal Bread Recipe

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This recipe for 1970 Petal Bread is from SHARING OUR BEST, 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 pkg. active dry yeast
2 tbsp. sugar
1 egg
1 tsp. salt
3 1/4 c. all purpose flour
2 tbsp. softened butter or margarine
Directions:
Directions:
Put 1 cup warm water in a large bowl of an electric mixer. Sprinkle with the yeast, let stand a few minutes, then stir until dissolved. Add sugar, 2 tbsp butter or margarine, egg, salt and 1 1/2 cups of flour. Beat at medium speed about 2 minutes, scraping the sides and bottom of the bowl occasionally. (you can also beat hard with a wooden spoon until smooth. With the spoon, stir in remaining flour to make a firm dough that clears sides of bowl. Put in a greased bowl and turn to greased top. Cover and let rise in a warm place for 45 minutes or until light and almost doubled. Punch dough down and knead a few turns on a lightly floured board. Roll to 18 x 12 inches rectangle and cut in about 30 diamonds with knife or cutter. Dip each one in 1/2 cup or more of melted butter or margarine to coat each side. Arrange in large tubes or bun pan. Cover and let rise in warm place for 30 minutes or until doubled. Bake at 400 º for 25 minutes or until golden brown. Let stand a few minutes, then turn out on a plate.

 

 

 

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