salt 1/4 cup shortening 2 cakes yeast 8 cups sifted flour, divided 2 eggs,
beaten Mix boiling water, 1/2 cup sugar, salt and shortening together; cool
until lukewarm.
Dissolve yeast in lukewarm water; add 1 teaspoon sugar and stir in 4 cups of
flour; beat well. Add remaining flour, one cup at a time, beating well after
each addition. Mix thoroughly to a smooth dough; knead slightly. Place in a
large greased bowl; grease top of dough; cover and store in refrigerator
until ready to use.
Remove as much as needed and shape as desired. Let rise in a warm place
until double in bulk. Bake at 425 degrees F for 20 to 25 minutes.
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