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| I have doubled this and kept it in the fridge all week just pulling out enough for supper each day and baking up small batches at a time.... it can last for up to 2 weeks if kept tightly covered. |
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| 3/4 cup |
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scalded milk |
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| 1/4 cup |
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sugar |
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| 1 tsp |
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salt |
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| 3 Tbs |
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shortening |
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| 1 |
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egg beaten |
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| 1/4 cup |
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lukewarm water |
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| 1 pkg |
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Yeast |
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| 3- 1/2 cup |
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flour |
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| Pour milk over sugar, salt shortening in bowl. Add egg. Dissolve yeast in lukewarm water. (5 min) Add this to other mixture. Add ½ flour. Mix well. Add the rest of the flour and mix. Don’t stiffen. Melt butter on the top of tough and bowl to store. Place in refrigerator. Remove about 2 ½ hours before using. Shape as desired let rise till double in size. Bake in Hot oven at 425°F Till brown. |
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| Servings: 1 |
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| Recipe Source |
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Source: Mrs. Ray
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |