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1
Scald milk and pour over sugar, shortening, & salt.
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2
Let it cool to lukewarm while softening yeast in a small bowl with the warm water.
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3
When soft, add the egg and beat together slightly.
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4
Pour the yeast/egg mixture into the milk mixture and stir them together.
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5
The flour may be sifted or poured into the liquid.
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6
With a large spoon, stir until flour/milk is well mixed.
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7
You should have a firm, but not stiff dough.
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8
Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen).
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9
Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day.
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10
Watch to make sure it doesn't spill out of the bowl.
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11
If it starts to spill before you're ready to use it, punch it back down.
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12
Refrigerated dough is easier to handle but takes longer to rise.
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13
BREAD:
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14
If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle.
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15
This dough does not require a lot of kneading; only enough to make it easy to handle.
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16
For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans.
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17
Allow about 2 hours for the dough to double again.
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18
Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too).
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19
ROLLS:
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20
To make rolls, work and knead dough until springy and easily handled.
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21
Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls).
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22
SWEET ROLLS:
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23
For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round.
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24
Spread it with raisins and sprinkle with cinnamon and sugar.
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25
Dot with butter and roll as for a jelly roll.
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26
Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals.
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27
Let rise and bake as for loaves.
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28
Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot.
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29
Decorate with nuts or fruits.
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30
If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white.
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31
The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.
