I don't know how long this recipe has been in my family. at least three generations. It's a decadently soft bread. strung through with gentle hints of cinnamon and black pepper. It's best served with a glass of milk and good book in a quiet room. So basically, if you don't like this bread, you're taste buds have died and you're overall sanity has entirely left you.
Ingredients:
2 cups hot water
2 cups milk
1 1/2 cup sugar
1 cup shortening (half and half melted butter and vegetable oil)
2 tbsp yeast
1 tsp cinnamon
1 tsp black pepper
2 tsp salt
flour to make a medium hard dough
Directions:
1. Put the water, milk, and shortening into a bowl. stir
2. Then add the then add the sugar, cinnamon, pepper, and stir.
3. Then sprinkle the yeast evenly over the surface of the liquid.
4. Add about 2 cups of flour and squish the lumps with your hand until they are almost all gone.
5. Repeat step 4 over and over, trying to get all the lumps gone, until it you can no longer squish the bread dough with one hand. (When the dough starts getting harder, put the flour on your hand and rub vigorously to get the pieces of dough off.)
6. When you've reached this point, sprinkle about 1/3 cup flour over the surface of the dough and proceed to knead the bread dough by gently punching about halfway down with both fists.
7. After all the flour has been kneaded into the dough, make a quarter turn with the bowl, gather dough up on the side facing away from you, and flip it up onto the rest of the dough.
8. Repeat steps 6-7, rubbing the sides of bowl occasionally to get all the little bits into the dough, until it's formed a nice ball.
9. Now pour about 2 teaspoons of grease down the side of the bowl in three or four different places, rubbing it around to coat the entire bowl.
10. Lift the ball of dough out of the bowl and tuck the sides under it to make it look like a giant bun.
11. Put the dough back into the bowl and cover with a clean plastic garbage bag.
12. Let it rise for 30-40 minutes or until it's doubled in bulk.
13. When it's done rising, cut the dough into four equal pieces.
14. One by one, knead each piece down until you have a rectangle-ish shape about 6x12 inches.
15. Then flip in the sides lengthwise and roll up into a cylinder shape. Squish the seam and the ends shut.
16. Now lift up the cylinder by the ends. tucking them under, move it into a greased loaf pan.
17. Repeat steps 14-16 with all the dough.
18. Bake at 350 for 30-40 minutes or until nice and brown.
Little tips from me:
Always make sure your flour canister is full before you start kneading. Because there is nothing more sucky than being halfway through kneading the dough and realizing you're out of flour.
Sorry if this recipe was too long for all you people that have made bread before, and also sorry if it's not descriptive enough for those of you ho haven't. I tired to make it understandable to anyone who is as amateurish at bread as I am.
6. When you've reached this point, sprinkle about 1/3 cup flour over the surface of the dough and proceed to knead the bread dough by gently punching about halfway down with both fists.
7. After all the flour has been kneaded into the dough, make a quarter turn with the bowl, gather dough up on the side facing away from you, and flip it up onto the rest of the dough.
8. Repeat steps 6-7, rubbing the sides of bowl occasionally to get all the little bits into the dough, until it's formed a nice ball.
9. Now pour about 2 teaspoons of grease down the side of the bowl in three or four different places, rubbing it around to coat the entire bowl.
10. Lift the ball of dough out of the bowl and tuck the sides under it to make it look like a giant bun.
11. Put the dough back into the bowl and cover with a clean plastic garbage bag.
12. Let it rise for 30-40 minutes or until it's doubled in bulk.
13. When it's done rising, cut the dough into four equal pieces.
14. One by one, knead each piece down until you have a rectangle-ish shape about 6x12 inches.
15. Then flip in the sides lengthwise and roll up into a cylinder shape. Squish the seam and the ends shut.
16. Now lift up the cylinder by the ends. tucking them under, move it into a greased loaf pan.
17. Repeat steps 14-16 with all the dough.
18. Bake at 350 for 30-40 minutes or until nice and brown.
Little tips from me:
Always make sure your flour canister is full before you start kneading. Because there is nothing more sucky than being halfway through kneading the dough and realizing you're out of flour.
Sorry if this recipe was too long for all you people that have made bread before, and also sorry if it's not descriptive enough for those of you ho haven't. I tired to make it understandable to anyone who is as amateurish at bread as I am.
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