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SHEEPHERDER'S BREAD | |
1 pkg. active dry yeast 1 1/2 c. warm water 1/3 c. shortening, melted & cool 2 tbsp. sugar 1 tbsp. salt 6-7 c. flour REGULAR: 2 pkg. active dry yeast 3 c. warm water 2/3 c. shortening, melted & cool 1/4 c. sugar 2 tbsp. salt 8-9 c. flour LARGE: 3 pkg. active dry yeast 4 1/2 c. warm water 1 c. shortening, melted & cool 1/4 + 2 tbsp. sugar 3 tbsp. salt 10-11 c. flour Dissolve yeast in water. Stir in shortening, sugar and salt. Let stand in warm place until bubbly (5-10 minutes). Add 3 (small), 4 (regular), 5 (large) cups flour and beat well with wooden spoon. Stir in enough flour to make stiff dough. Knead on floured board until smooth. Place in greased bowl and let rise until double in size. Punch down dough and shape into smooth ball. Place in greased Dutch oven, cover with well greased cover, allow to rise until dough touches lid. Place covered in 375 degree oven and bake 10 minutes. Remove cover and continue baking for 35 minutes or sounds hollow. |
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