Straight-Dough Method
1/2
cup milk
1/2
cup sugar
1 1/2
teaspoons salt
1/4
cup shortening
1/2
cup warm (not hot) water
2
packages or cakes yeast, active dry or compressed
2
eggs, beaten
3
cups sifted enriched flour
2
cups sifted enriched flour (about)
1. Scald milk. Stir in sugar, salt, and shortening. Cool to lukewarm. 2. Measure into bowl 1/2 cup warm water (cool to lukewarm for compressed yeast). Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. 3. Add beaten eggs and 3 cups flour. Beat until smooth. Stir in additional 2 cups flour. 4. Turn dough out on lightly floured board. Knead until smooth and elastic. Place in greased bowl; brush top with soft shortening. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour. 5. Punch down and turn out on lightly floured board. Proceed according to directions for shaped selected.
