Yield: 24 servings
|\N \N||* JAN CARGILL ** VHPK03A|
|1 pack||Yeast or 1 env. dry yeast|
Dissolve yeast in a ¼ cup of lukewarm water. Combine milk,water,sugar ,salt and shortening. Stir until dissolved and lukewarm. Add yeast (dissolved in water). Sift flower (about 6 cups) only enough so you can knead it-(so it wont stick to fingers) for 10 Min.. Place in greased bowl and let rise (warm room) 1½ hrs. (or until doubled in bulk) Punch down with knife and let rise again ½ hr. .Cut up in small pieces and roll around in hands and place in tin . (To form a small ball). Let rise for 1 ¼ hrs. (Put dough on floured board to work with). Bake in oven for 30 to 40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont The ingredient amounts have been adjusted for the BREAD MACHINE.
You will need to follow your bread machine directions for making the bread. The above directions are for BY HAND bread making only.