2 pkg active dry yeast 1/4 cup shortening (butter, margarine, oil)
1 cup warm water 7 cups flour
1 cup milk, scalded
2 1/2 tsp salt
2 tbsp sugar
For Spread: 1/2 cup melted shortening, 1 egg, beaten
Dissolve yeast in warm water in large mixing bowl. Set aside.
Mix milk, salt, sugar and shortening in another bowl. Spoon milk mixture into yeast/water mixture; stir. Slowly add flour as needed. Mix well until dough is smooth. Turn out onto lightly floured board; knead for 12 minutes. place in greased bowl; cover; place in warm place for 45 minutes until doubled.
Punch down and turn out on lightly floured board once more. Let dough rest while greasing 2 bread pas 9x5x3" Cut dough in half and roll into balls, then shape into rectangles 1/4 to 1/2" thick - the length of the pan.
Brush with melted shortening and beaten egg. Spread the desired filling over the rectangles, roll jelly roll fashion, seal edges and place edge down in pans. Brush top with melted shortening and cover. Let rise for nearly 1 hour. Bake at 400* for 1 hour. Turn out on rack to cool, or serve warm.
VARIATIONS FOR FILLING:
Cinnamon-butter spread; Butter, cinnamon, and sugar.
Date-nut filling: Mix chopped dates, chopped nuts, and grated lemon rind.
(Uncle John's Original Bread Book)
1 cup warm water 7 cups flour
1 cup milk, scalded
2 1/2 tsp salt
2 tbsp sugar
For Spread: 1/2 cup melted shortening, 1 egg, beaten
Dissolve yeast in warm water in large mixing bowl. Set aside.
Mix milk, salt, sugar and shortening in another bowl. Spoon milk mixture into yeast/water mixture; stir. Slowly add flour as needed. Mix well until dough is smooth. Turn out onto lightly floured board; knead for 12 minutes. place in greased bowl; cover; place in warm place for 45 minutes until doubled.
Punch down and turn out on lightly floured board once more. Let dough rest while greasing 2 bread pas 9x5x3" Cut dough in half and roll into balls, then shape into rectangles 1/4 to 1/2" thick - the length of the pan.
Brush with melted shortening and beaten egg. Spread the desired filling over the rectangles, roll jelly roll fashion, seal edges and place edge down in pans. Brush top with melted shortening and cover. Let rise for nearly 1 hour. Bake at 400* for 1 hour. Turn out on rack to cool, or serve warm.
VARIATIONS FOR FILLING:
Cinnamon-butter spread; Butter, cinnamon, and sugar.
Date-nut filling: Mix chopped dates, chopped nuts, and grated lemon rind.
(Uncle John's Original Bread Book)
Comments
Post a Comment