Milk Bread

Dissolve the yeast in the 1/2 cup of lukewarm water. Add shortening, sugar, and salt to scalded milk. Add softened yeast to milk after it has cooled to room temperature. Add flour gradually, making a dough stiff enough so that it can be easily handled. Knead dough quickly and lightly until it is smooth and elastic. Place in greased bowl, cover and set in a warm place to rise. Let dough rise until double in size. Shape into 3 large or

4 medium size loaves. Bake at 350 degrees for 1 hour, or until tops are light golden brown.


	\| home \| back to Recipes \| Milk Bread 4 c of scalded milk 1 1/2 c shortening 3 tbs salt 1 tbs of sugar 1/2 c lukewarm water 1 1/2 yeast cakes 11 to 12 c of flour Dissolve the yeast in the 1/2 cup of lukewarm water. Add shortening, sugar, and salt to scalded milk. Add softened yeast to milk after it has cooled to room temperature. Add flour gradually, making a dough stiff enough so that it can be easily handled. Knead dough quickly and lightly until it is smooth and elastic. Place in greased bowl, cover and set in a warm place to rise. Let dough rise until double in size. Shape into 3 large or 4 medium size loaves. Bake at 350 degrees for 1 hour, or until tops are light golden brown. Recipe featured in Bread Daily on 10/17/01.