Ingredients
1/2 cups Sugar
1/2 cups Oil/Margarine/Shortening
1 teaspoon Salt
1 teaspoon Vinegar
2 whole Eggs
5 cups Warm Water
2 Tablespoons Yeast
8 cups Flour, All Purpose
2-1/2 cups More Flour For Kneading
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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*Prep time quoted does not include total rising time of 1.5 hours Mix first 5 ingredients, then add water. Sprinkle yeast on top and mix in gently then allow to sit for 10 minutes. Once yeast has activated, start mixing in flour. I start with 7-8 cups and a wooden spoon. Once the dough has started to form a ball, I start to knead it with my hands and add more flour. You might not need all 10 cups and you might even have to add a bit more. It is more by feel than by measure. You are done when the dough no longer sticks to your hands. Cover with dish towel. Let sit 30 minutes. "Punch down" dough and let sit 30 minutes longer. I usually shape 2 loaves of bread and 2 dozen large buns, and let rise for 30 minutes after shaping. Bake in preheated oven at 350 for 15 minutes. Brush melted butter on top of hot buns straight out of oven.