Note: The kneading is very important to the success of this bread. Do not overcook. It causes the bread to stay soft and not dry.
1 cup hot water
2 Tbsp. shortening
2 Tbsp. sugar
8 cups flour
2 pkgs. dry yeast
1 cup warm water
3 tsp. salt
1/4 cup evaporated milk
course salt
sesame seeds
Combine hot water, shortening, sugar and salt. Stir to dissolve, cool to lukewarm. Dissolve yeast in lukewarm water; add to shortening and sugar mixture. Blend the flour and beat until well blended. Add remaining flour to make a moderate dough. Knead until satiny and well mixed.
Cover and place in a warm spot to rise until it is doubled, about 1 hour. Punch down. Divide the dough in 3 balls and rest another 10 minutes.
Roll each ball into a rectangle, then roll up as a jelly roll. Seal ends and share to a rounded point. Score top with a sharp knife. Place on a greased cookie sheet. Brush with evaporated milk. Sprinkle with course salt and sesame seeds, if desired.
Cover and let rise 1- 1 1/2 hours until doubles.
Bake at 400 degrees for 25 minutes. Brush with melted butter.
No comments:
Post a Comment