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1 c milk
1/2 c sugar
1 T salt
1 cake compressed yeast
1 c lukewarm water
6 c sifted flour
6 T melted shortening Scald milk, add sugar and salt. Cool to lukewarm. Dissolve yeast in
lukewarm water and add to cooled milk. Add 3 cups flour and beat until smooth. Add melted shortening and remaining flour. Knead well. Place in greased bowl, cover and set in warm place away from drafts. Let rise until
double in bulk or about three hours. This dough may be shaped into twists, braids, buns or other fancy shapes and baked at 350 degrees for about 20 minutes, or it may also be kept in the refrigerator for 4 or 5 days and
portions cut off as needed. |
