Dough for Bread and Rolls

Ingredients

• Seven pounds flour
• two quarts liquid — half milk and half water
• one yeast cake
• one large cup shortening
• one tablespoon salt
• four tablespoons sugar

Method

1. 1

   Sift the flour; add sugar and salt.

2. 2

   Dissolve yeast cake in a cup of lukewarm milk or water.

3. 3

   Add the two quarts liquid (half milk and half water) warm, with the shortening and the dissolved yeast cake.

4. 4

   Mix carefully, work until it leaves the hands.

5. 5

   Cover, put aside in a warm place to rise overnight.

6. 6

   Form the dough and half fill the buttered pans, let rise until it comes up to the edge of the pan, then bake until well done.

Nutrition per serving

Estimated from matched ingredients across 17 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 609. The excerpt below is the record exactly as published.

Dough for Bread and Rolls a la Ericsson Hammond Seven pounds flour, two quarts liquid — half milk and half water, one yeast cake, one large cup shortening, one tablespoon salt, four tablespoons sugar

Cook this with the app: pantry check, scaling, and the assistant.