Thursday, July 19, 2012

Homemade bread from Food Storage

Homemade Bread using Food Storage
makes 6-8 leaves or approximately 5 doz rolls
Recipe by Alice Nicholes

12 - 14 cups flour -- start with 12 cups
1 cup sugar/honey 1 - 2 TBSP salt
1/2 dry eggs
1 to 2 cups dry milk/buttermilk
1 TBSP dry active yeast
1 cup powdered shortening/butter/margarine
Sift all dry ingredients together in a large bowl. Make a well in the center of the dry ingredients. Add 16 cups of very warm water into the well, mix in small amounts of the dry ingredients until the dough is a soft sticky bail. Pour out on a floured table. Add flour, 1 cup at a time until the dough is slightly sticky but rubbery.
Let rise to double its size, twice. Mold into loaves or rolls. Rise for another 1/2 hour or the size you desire. Bake in a 350 degree oven for 20 - 30 minutes, depending on the size of loaf/roll. Thump the bread for a hollow sound for doneness. While warm from the oven spread vegetable shortening on the tops, this will keep bread soft.

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