Ingredients
1 pkg. Fleischmann's dry yeast
1 tsp. sugar
1/2 c. water
1/2 c. sugar
1/2 c. shortening
1 Tbsp. salt
1 egg, beaten
8 c. flour
2 c. water
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
Large seaweed sheets for Korean gimbap — rice rolls with fillings
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Combine first 3 ingredients to dissolve yeast and sugar, about 30 minutes. Cream together 1/2 cup sugar, shortening and salt until fluffy. Add egg, then the yeast water and 2 cups more lukewarm water. Beat flour in gradually; knead on floured board for 10 minutes. Place in large mixing bowl and let rise until doubled in bulk. Mix down well and put in refrigerator with cover. For hot rolls, make balls about the size of golf balls and put in greased pan. Let rise about 4 hours. Bake 20 minutes at 375° to 400°. Dough will keep in refrigerator for 4 or 5 days and can be used for cinnamon rolls, etc.