3/4 c Milk
1/4 c Sugar
1 ts Salt
3 1/2 c Flour
1 Fresh cake yeast
3 tb Shortening
1 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 rolls.
Mrs. Harold T. Cook
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
Yields
24 Servings