1-1/2 tbsp. salt
3 tbsp. sugar
1 c. water
3 tbsp. shortening
1 yeast packet or crumbled yeast cake
1 c. warn water
2 c. milk (or water or potato water)
8 c. flour - or enough to make stiff dough (about 2 lb.)
Heat together in saucepan on low to medium heat: salt, sugar, water and shortening, until shortening melts. Dissolve yeast in warm water in a separate bowl for about 15 minutes, while shortening mixture cools. Once shorting mixture cools to lukewarm, add yeast mixture and milk. Stir in flour. Let rise two or three times in greased bowl, punching down and kneading each time. Shape into loaves, place in loaf pans, and let rise again. Bake at 350 deg. for 1 hour. (Bake rolls 10-15 minutes at 400 deg. if using this dough to make hot rolls.)
NOTE: If making pastel colored bread, add coloring to liquid before adding flour. If you want more than one color of bread, divide liquid and add colors, and then divide flour in corresponding amounts and add to each batch of liquid. This bread makes pretty party sandwiches when colored pink, light blue, etc.
- Lucy Roden, Capitol Ward Washington, D. C.