Things You'll Need:
- 2 pkgs yeast
- 3/4 cup warm water
- 2 2/3 cup warm water
- 1/4 cup sugar
- 1 tbsp salt
- 3 tbsp shortening
- 9-10 cups flour
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Step 1
Dissolve yeast in 3/4 cup of water, follow directions on envelope.
I use fast acting yeast and add a teaspoon of sugar subsitute to the water and yeast mixture so it will foam.
The first time I made bread I used boiling water and killed the yeast. The bread didn't rise and was completely ruined. Now, I use tepid water, warm to the touch but definitely not hot. -
Step 2
Stir in 2 2/3 cups warm water, sugar, salt, shortening, and 5 cups flour. Beat until smooth.
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Step 3
Mix in enough of remaining flour to make dough easy to handle. Turn onto floured board and knead until elastic (about 10 mins.)
I find that it takes all my strength to knead properly. I fold and press and turn and repeat until it is very smooth and silky. -
Step 4
Let rise in warm, draft free place until doubled.
I set it into the oven to avoid drafts in the winter. I preheat the oven to its lowest setting while I prepare the dough then when it is heated turn it off and leave the door open to let the heat escape. It is essential that the oven is not hot, otherwise the bread will start to bake and not rise. When I put the dough in to rise I close the door and it is in a warm place where it can rise quickly. -
Step 5
bread dough after rising and before bakingPunch down and cut in half. Roll into rectangles. Roll up narrow end to narrow end and place seam down in bread pan. Brush with butter and let rise as before until double.
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Step 6
rollsBake at 425 for 30 mins or until brown and hollow sounding when tapped.
Brush again with butter for a shiny crust, if desired.
Rolls are punched down, cut into 12 pieces, rolled and place in buttered pan to rise. It takes slightly less time to bake, about 25 mins.
