Bread Dough

Directions

Scald milk and pour over sugar, shortening, and salt.

Let it cool to lukewarm while softening yeast in a small bowl with the warm water.

When soft, add the egg and beat together slightly.

Pour the yeast/egg mixture into the milk mixture and stir them together.

The flour may be sifted or poured into the liquid.

With a large spoon, stir until flour/milk is well mixed.

You should have a firm, but not stiff dough.

Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen).

Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day.

Watch to make sure it doesn’t spill out of the bowl. If it starts to spill before you’re ready to use it, punch it back down.

Refrigerated dough is easier to handle but takes longer to rise.