| |
| Dissolove yeast and 1 Tbsp. sugar in 1 cup warm water. Let sit for 10 -15 minutes (while you scald the milk). Scald milk by heating over medium heat until it just ALMOST boils, but DOES NOT BOIL. Add shortening (or you can substitute butter, if you prefer) and cool to about 115°F (very warm but not HOT). Add yeast mixture to the warm scalded milk. Add flour until somewhat mixed and the add beaten eggs. Keep adding flour until the dough is no longer sticky. Transfer to a floured surface and gently knead until the dough is no longer sticky. Cover with a heavy towel and put in a warm place and let rise until at least doubled in bulk, about 1.5 hours. Punch down and place back in bowl and let rise in a warm place for 1 hour, until double in bulk. |
| Preheat oven to 350°F. Grease 2 - 9 x 13 baking pans. Pull raised dough from bowl and transfer to a floured surface. This is where it gets a little weird. This is how Grandma Ecklund describes it: “cut from knife, push dough through hand til ball forms, pops out pinch it off put in greased pan and bake for 25 minutes”. Basically, grab the dough ball with one hand and gently squeeze it until a ball pops out the other end. Using your other hand, pinch the ball off and place pinched side down in a greased baking dish. Bake at 350°F until golden brown, about 25 minutes. Let cool about 10 minutes before transferring to bread bowl, cover with cloth and serve warm with some room temp butter. Mmmmm . . . . put it in your mouth. |