Frances cook's bread & rolls
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Frances cook's bread & rolls
  Bread    Rolls  
Last updated 6/12/2012 12:56:18 AM. Recipe ID 18449. Report a problem with this recipe.
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      Title: Frances cook's bread & rolls
 Categories: Breads, Londontowne
      Yield: 24 servings
    3/4 c  Milk
    1/4 c  Sugar
      1 t  Salt
  3 1/2 c  Flour
      1 ea Fresh cake yeast
      3 T  Shortening
      1 ea Egg
    1/4 c  Lukewarm water
  Scald milk and pour over sugar, shortening, & salt. Let it cool to
  lukewarm while softening yeast in a small bowl with the warm water.
  When soft, add the egg and beat together slightly. Pour the yeast/egg
  mixture into the milk mixture and stir them together.
  The flour may be sifted or poured into the liquid. With a large
  spoon, stir until flour/milk is well mixed. You should have a firm,
  but not stiff dough. Without removing it from the bowl, cover the
  dough with a plate or towel and set aside to rise until double in
  bulk (about 2 hrs depending on the temperature in the kitchen).
  Instead of letting the dough rise at this point you may put it in the
  refrigerator and use it later, or the next day. Watch to make sure it
  doesn't spill out of the bowl. If it starts to spill before you're
  ready to use it, punch it back down. Refrigerated dough is easier to
  handle but takes longer to rise.
  BREAD: If you want to make bread, dump the dough out of the bowl onto
  a floured surface and with more flour as needed to keep it from
  sticking, knead it until springy and easy to handle. This dough does
  not require a lot of kneading; only enough to make it easy to handle.
  For 2 medium size loaves cut the dough in half and knead/shape each
  into loaves and put into greased baking pans. Allow about 2 hours for
  the dough to double again. Bake in a 375 degree oven until lightly
  browned on top (if uncertain whether or not bread is done, tip out of
  pan and see if bottom is browned too).
  ROLLS: To make rolls, work and knead dough until springy and easily
  handled. Roll out with a rolling pin and cut with a biscuit cutter
  and fold over and place on a greased cookie sheet (Parkerhouse
  rolls), or break dough into small pieces, make into little balls and
  place 3 in each section of a greased muffin pan (Cloverleaf rolls).
  SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for
  Parkerhouse rolls, except trying to make an oblong instead of a round.
  Spread it with raisins and sprinkle with cinnamon and sugar. Dot with
  butter and roll as for a jelly roll. Slice and place on a greased pan
  or make into a circle and make slashes through the dough at
  intervals. Let rise and bake as for loaves. Top with an icing made of
  confectioners' sugar, melted butter, milk, and vanilla or rum
  flavoring and drizzle over the bread or rolls while hot. Decorate
  with nuts or fruits.
  If you want to make a whole wheat bread, use half white and half whole
  wheat flour, and use brown sugar instead of white. The amounts above
  will yield 1 large or 2 medium loaves of bread, or 2 dozen large
  Mrs. Harold T. Cook

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Recipe ID 18449 (Apr 03, 2005)

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