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ITALIAN BREAD
PUT FOUR TO FOUR AND ONE-HALF POUNDS FLOUR IN LARGE BOWL.
ADD ONE TABLESPOON SALT AND TWO TABLESPOONS SUGAR. MIX.
ADD TWO PACKAGES OF YEAST SOFTENED IN FOUR CUPS OF WATER. MIX
TIL IT NO LONGER CLINGS TO HANDS. ADD AMOUNT OF SHORTENING
EQUAL TO SIZE OF ONE SMALL EGG. KNEAD FOR FIFTEEN TO THIRTY
MINUTES. SET IN WARM PLACE TIL DOUBLE IN BULK. SHAPE AND
PUT IN LOAF PANS. LET RISE TIL DOUBLE IN SIZE. PLACE IN
300 DEGREE OVEN FOR ONE HOUR AND FIFTEEN MINUTES. REMOVE
FROM PANS AT ONCE. SET ON A METAL RACK TO COOL.
Submitter comment:
THIS RECIPE WAS BROUGHT OVER FROM ITALY BY THE INFORMANT'S
ITALIAN GRANDMOTHER.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
| Subject headings: | Food Drink -- Manner of preparation Kind of heatCooking equipment Food Drink -- Manner of preparation Process Food Drink -- Plant food Cereal |
Date learned: 11-00-1982