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ent001424-284
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I agree.And here now is the recipe for 12 loaves of Angellta's Bread. It is difficult to mke in smaller quantities, but 12 loaves may be even too few for the cook who has friends and a freeaer. Thorough kneading is one of the secrets* and it must be kneaded three times. STEP 1. : -Into. a. large, mixing bowl,placet . 1/2 cup sugar 1 tall can of sego milk (evaporated) 1 gallon of lukewarm water 1/2 cup granulated yeast Allow to stand about 10 minutes, STEP 2* To the above mixture add: 24 cups of sifted flour (Gold Medal) 2 cups sugar ,.~'>\l/2 cup salt '0% 1 and 1/2 cups liquid shortening (Wesson Oil) Mix well until all ingredients are well blended and then knead. ^ '' ; " 'f-..- . ' .. ' - ?╟╓ | ..;'i :f : ' . ... f . . 6 STEP 3* At intervals add a sifter of flour until dough is stiff : enough. Mixing well between addition of flour. STEP 4# ! Let stand for 45 minutes to lOhbur in warm place until the dough rises and is double in bulk. Knead again. ?╟÷?╟÷ ? ?½TEP Mould into leaves ?╟÷handling dough as little as possible, (to | kneading at thia point) STEP 6. Let stand for half hour in a warm place. Knead again. STEP 7. Bake in slow over 350?? ?╟÷ 30 to 35 minutes. Cool before wrapping.