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PuddyCake

Pat's Bread

By

TO USE FOR DINNER ROLLS DECREASE 1/2 CUP OF SUGAR.
THE FULL RECIPE IS GOOD FOR LOAVES OF BREAD, CINNAMON ROLLS AND KOLACHES.
THE WEATHER PLAYS A BIG ROLE IN HOW MUCH YOUR FLOUR YOUR DOUGH WILL REQUIRE. ON RAINY DAYS IT MAY TAKE A LITTLE MORE THAN 5LBS, DRY DAYS LESS TAHN 5LBS AND ON PERFECT DAY 5LBS EXACTLY!

Rate this recipe 4.5/5 (2 Votes)
Pat's Bread 0 Picture

Ingredients

  • 5 LBS OF KING ARTHUR FLOUR
  • 1 1/2 CUPS SUGAR
  • 4 EGGS
  • 3 PKGS. DRY YEAST
  • 1 CUP BUTTER FLAVORED CRISCO
  • 1 TBS. SALT
  • 4 CUPS WATER

Details

Preparation

Step 1

TO PROOF YEAST: IN A SMALL BOWL COMBINE YEAST COMBINE 1 CUP OF WATER, 1 TSP OF SUGAR AND 1/4 CUP OF VERY WARM (NOT HOT) WATER, STIR SLIGHTLY AND SET ASIDE.
COMBINE 1 CUP OF WATER AND CRISCO AND MELT IN MICROWAVE. AFTER IT HAS MELTED PUT IN BOWL AND ADD SUGAR AND SALT, MIX WELL, ADD 3 CUPS OF COLD WATER AND EGGS (IN THAT ORDER) MIX WELL, ADD YEAST MIXTURE, MIX WELL AND START ADDING FLOUR TWO CUPS AT A TIME, CONTINUE MIXING IN FLOUR UNTIL DOUGH IS FIRM AND SLIGHTLY STICKY. ADD A FEW TABLESPOONS OF VEG OIL JUST ENOUGH TO COAT THE OUTSIDE OF THE DOUGH, COVER AND LET RISE, PUSH DOWN AND LET RISE AGAIN. AT THIS POINT IT IS READY TO USE.

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