Like bread recipe shala baked homemade.
2 packages of yeast
3/4 c warm water
2 cups lukewarm milk (scalded then cooled)
3 T sugar
3 T shortening (I usually use margerine or butter, I don't always have shortening on hand)
1 T salt
7-8 cups flour, (or you can mix white flour and wheat flour or white and rye and use 4 T honey or molasses instead of sugar)
Dissolve yeast in warm water in a large bowl.(edit: I ALWAYS proof my yeast, and dissolve it in with a teaspoon of whatever sweetener I'm using then let it sit for a while to make sure the yeast is alive. It will get all foamy if the yeast is alive) Stir in milk, sugar, shortening, salt and 4 cups of the flour, stir until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn the dough onto a lightly floured surface. (Yeah. Right. I don't do that. Really. Having to actually find enough room on my counters for doing that is a pita. So actually I turn it onto a plate for a minute, then flour the bowl and knead it in the bowl. Plus that way being all handicapped and all I can sit at my chair and knead it.); knead until smooth and elastic, about 10 minutes, place in a greased bowl (nope. I butter/grease the ball of dough and leave it in the bowl.); Turn greased side up (I assume they mean the ball of dough you've put in the bowl. Which I don't need to do, having greased the dough ball) Cover, let rise in a warm place until doubled, about 1 hour.
Dough is ready if indentation remains when touched.
Punch down dough (or if you have a kid, let them. They think it's lots of fun to punch the dough ball); divide into halves. Roll each half into a rectangle, 18x9 inches (Or approximately. But somehow I can picture people using T shaped rulers to measure, it makes me giggle). Fold 9 inch sides cross with into thirds, overlapping ends. Roll up tightly beginning at the narrow end. Pinch edge of dough into roll to seal well; press in ends of roll. Press each end with side of hand to seal; fold ends under.
Place loaves seam sides down in 2 greased loaf pans, 9x5x3 or 8 1/2 x 4 1/2 x 2 1/2 inches. Brush lightly with margarine (I thought I misspelled it up there. Yep. I did). Let rise until double, about 1 hour.
Heat oven to 425 degrees. Place loaves on low rack so tops of pans are in the center of the oven. Pans should not touch each other or the sides of the oven. Bake until loaves are deep golden brown and sound hollow when tapped, 25 to 30 minutes. Immediately remove from pans. Brush tops of loves with margarine; cool on wire racks.
Variations, when you punch it down and shape it, fold in a cup or so of cheese, usually I fold in quite a lot of cheese.
Mix in raisins, and fold in cinnamon sugar after it's gone through the first rising.
Play with it. Have fun with it. I use the same recipe for my fry bread too.
However, if your someone who's had my fry bread before, you'll have to experiment, because I do a lot of it by eye and instinct, so you'll probably not get it just like mine if you are trying to the first few times. You know.. if you're trying to make it just like mine.
Remember recently when I posted about Alaska Birch Syrup's cranberry sauce? Well.. another product recommendation.. not mine this time, I'm not a big fan of mustard except occasionally, and certainly don't know mustard well. But E says their Kahiltna Gold Birch-Orange Mustard is possibly the only mustard she'll ever eat. If you're not willing to take a 13 yos opinion seriously, Mike, who lived in Germany for a few years and certainly DOES know mustard loves the stuff, and just called me to find out where their website is to recommend it to people at work. I'm not sure if he meant the chef, or just in general, but he doesn't recommend products unless he really likes them. It's under Syrups and Confections. He had some on a plain cheese sandwich. Well.. sort of plain cheese sandwich. We've been buying a decent aged cheddar lately, and a smoked gruyere cheese he really loves. But he told me the next day "That mustard you got? The orange stuff? That's GOOD."
I found the book I was looking for this morning. It's Aranzi Cute Stuff .
I love every Aranzi Aronzo book I have, but this one is just great for E and I both. Lots of Japanese style mascots and crafts, and many of them are made with felt and can be done by hand. Tissue covers, easy running stitch embroidery (that's just impossibly cute), water bottle holders, and lots of bags. There are some simply adorable keyring patterns I can't wait to try. It's fun and inspiring. I think I'm going to have E decide on a project, then draw her own character up we can make a pattern for. So very worth getting if you're into small, quick and absolutely adorable projects. Your local Michaels might have it, so watch for one of their good coupons if you want to get it.