Ingredients
3 1/2 c. lukewarm water
1/2 c. lukewarm water
2 Packages yeast dissolved in 1/2 c. water (above)
2 tbsp. sugar
1 tbsp. salt
Flour to thicken
5 tbsp. melted shortening
Flour
Method
Sources
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Graduated rising bucket — track dough fermentation by volume
Cover for proofing bowls — keeps dough from drying out
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough
Stand mixer for bread dough, pastry, meringues, butter churning
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Graduated rising bucket — track dough fermentation by volume
Cover for proofing bowls — keeps dough from drying out
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough
Stand mixer for bread dough, pastry, meringues, butter churning
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Dissolve 2 Packages of yeast into 1/2 c. of lukewarm water and set aside about 5 - 10 min till it bubbles or possibly rises up. To an additional 3 1/2 c. of lukewarm water, add in sugar and salt. Then add in the above yeast mix. Thicken with flour as thick as you want the dough. Add in melted shortening. Add in more flour to get the dough as thick as you want, to be able to knead it. Knead till the dough is pretty stiff. Place dough in a large, greased (with melted shortening) bowl on counter, covering with a dish towel till it rises double. Punch down or possibly knead. Let it rise double again. turn out on flour and knead. Proceed as desired. Can make rolls, bread, or possibly cinnamon rolls. Faor rolls or possibly bread, place in a greased ( with shortening). Bake at 350 degrees till brown.