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This Southern bread features Milk 1 teaspoon Salt, Cake yeast 1 Egg, Sugar 3 1/2 c Flour, Shortening 1/4 c Lukewarm water. It delivers sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Frances Cook’S Bread And Rolls
Description
This Southern bread features Milk 1 teaspoon Salt, Cake yeast 1 Egg, Sugar 3 1/2 c Flour, Shortening 1/4 c Lukewarm water. It delivers sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Scald milk and pour over sugar, shortening, & salt.
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Let it cool to lukewarm while softening yeast in a small bowl with the warm water.
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When soft, add the egg and beat together slightly.
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Pour the yeast/egg mixture into the milk mixture and stir them together.
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The flour may be sifted or poured into the liquid.
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With a large spoon, stir until flour/milk is well mixed.
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You should have a firm, but not stiff dough.
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Without removing it from the bowl,
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cover the dough with a plate or towel and
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set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen).
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Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day.
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Watch to make sure it doesn't spill out of the bowl.
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If it starts to spill before you're ready to use it, punch it back down.
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Refrigerated dough is easier to handle but takes longer to rise.
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BREAD: If you want to
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make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking,
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knead it until springy and easy to handle.
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This dough does not require a lot of kneading; only enough to make it easy to handle.
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For 2 medium size loaves
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cut the dough in half and
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knead /
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shape each into loaves and put into greased baking pans.
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Allow about 2 hours for the dough to double again.
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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).
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ROLLS: To make rolls, work and knead dough until springy and easily handled.
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Roll out with a rolling pin and
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cut with a biscuit cutter and
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fold over and
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place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces,
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make into little balls and
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place 3 in each section of a greased muffin pan (Cloverleaf rolls).
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SWEET ROLLS: For Christmas bread or sweet rolls,
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roll out dough as for Parkerhouse rolls, except trying to
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make an oblong instead of a round.
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Spread it with raisins and sprinkle with cinnamon and sugar.
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Dot with butter and roll as for a jelly roll.
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Slice and
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place on a greased pan or
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make into a circle and
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make slashes through the dough at intervals.
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Let rise and bake as for loaves.
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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.
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Decorate with nuts or fruits.
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If you want to
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make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white.
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The amounts above will
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 1077.6kcal
- % Daily Value *
- Total Fat 47.8g74%
- Saturated Fat 16.7g84%
- Cholesterol 3.6mg2%
- Sodium 72.6mg4%
- Total Carbohydrate 150.0g50%
- Dietary Fiber 1.7g7%
- Sugars 69.1g
- Protein 14.1g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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