July 11, 2018
Breads, Dairy, Vegetarian,
Make it from scratch, Yeast Bread, Flour, Milk, Kosher Dairy more
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"On Whitehouse stationary she wrote to Mrs. Richards and said that she was happy to share a favorite recipe with her. And that she hoped that one of her family favorites will bring you and your family pleasure as it has mine over the years. This is that recipe."
Cream shortening and sugar together in large bowl.
Pour scalded milk over mixture.
Dissolve yeast in warm water. Let cool.
Combine two mixtures together using hand mixer. Add salt and egg.
Add flour one cup at a time until until dough can be worked by hand.
Put dough in large greased bowl. Grease top of dough ball.
Allow to rise until doubled in bulk. Cover with hot damp cloth several times.
Let rise two hours in warm spot.
Toss on board with enough flour to keep from sticking to board. Knead bread for five minutes working outside edges in.
Kneading with ball of hand. Repeating until dough no longer sticks to the board, is bubbly and puffs back up.
Divide into two equal loaves, then place in two greased baking dishes. Let dough rise again until double in bulk.
Bake at 400 degrees for 10 minutes (note: pre-heat oven).
Reduce to 350 degrees and bake for 30 minutes longer.
Bake until bread is brown and shrinks from the side of the dish.
Remove and turn out to cool on wire tray.
Slice when bread is cold.
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