Bread

Ingredients A: 

3 tsp dry yeast 
1/3 cup lukewarm water 

Ingredients B: 
1 1/2 cups milk 
1/3 cup shortening 
1/2 cup sugar 
2 tsp salt 
2 eggs, slightly beaten 
4 1/2 cup plain flour (divided) 

Method: 
1. Dissolve yeast in lukewarm water and set aside. Let stand for 5 minutes. 
2. In a small saucepan, melt shortening; add milk on medium heat until warm but not bubbling. 
3. In a large bowl, mix 2 cups flour, sugar, salt, eggs and A. Stir briskly till well blended. 
4. Add remaining 2 1/2 cups flour; mix till smooth (cake batter consistency.) Cover with a damp tea towel and let sit until doubled in volume. 
5. On a clean counter (I use my big bread board) dust bread board surface with flour. Pour dough out from bowl onto dusted board. Pat dough into a round shape, about 1/2 inch thick. Don't knead! 
6. Shape dough into balls about the size of your open palm (or whatever the size you prefer.) Place each ball onto a slightly buttered cookie sheet, slightly touching each other. When done, cover with damp tea towel, let sit for 20 minutes for final proofing. 
7. While waiting, pre-heat oven to 450F/230C. Bake 10 minutes or until slightly brown. Depending on the size of each rolled dough ball, this recipe yields about 20 buns.


by Zuraini