| 1 pkg. dry yeast |
| 1 cup warm water (105°-115°F) |
| 1 cup boiling water |
| 1 Tbsp. shortening |
| 1 egg white |
| 2 tsp. salt |
| 1 Tbsp. sugar |
| 6 cups sifted all-purpose flour |
| Mix the yeast in warm water. Let stand 5 minutes and stir. Pour the boiling |
| water over the shortening, salt, and sugar and mix well. Add 3/4 cup of cold |
| water and cool to lukewarm (about 105°-115°F). Add the yeast. Gradually |
| mix in enough flour to form a stiff dough. Turn out on a floured board and |
| knead until smooth and shiny. Put in a greased bowl and turn to grease the |
| top. Cover and let rise 1 1/2 hours until the dough doubles. Shape the dough |
| into two oblong loaves, about 14 inches long. Put them on a greased cookie |
| sheet and let rise 1 hour. Brush loaves with the beaten egg whites. With a |
| knife make three slashes on each loaf. Bake at 425°F for 30 minutes, |
| then reduce the heat to 350°F and bake 20 minutes. Makes 2 loaves. |
| 2 1/2 cups warm water |
| 1 pkg. yeast |
| 2 Tbsp. sugar |
| 1 tsp. salt |
| 7 cups flour |
| 2 egg whites, well beaten |
| In a large bowl combine the warm water, yeast, sugar and salt. Stir until |
| dissolved. Gradually add sifted flour and mix until well blended. Knead for |
| ten minutes on a floured board. Let rise in a warm place until doubled, about |
| 1-1 1/2 hours. Punch the dough down and knead it 3-4 times. Divide it into |
| four parts. Shape each part into loaves and place them on a greased pan. Slash |
| the tops with a knife and brush with the beaten egg whites. Let rise until |
| doubled (1 hour). Bake 15 minutes at 450°F or 30 minutes at 350°F. Remove |
| from pan and cool. Makes 4 loaves. |
| 2 1/4 cups warm water (110°F) |
| 1 pkg. dry yeast |
| 1 tsp. sugar |
| 1/2 cup corn meal |
| 7-8 cups sifted flour |
| 1 Tbsp. + 1/2 tsp. salt |
| 1 Tbsp. butter, softened |
| Combine the 1/4 cup of warm water, yeast and sugar. Let stand 10 minutes. Add |
| the mixture to 7 cups of flour, 1 Tbsp. salt and remaining water. Mix well |
| until the dough can be gathered into a ball. Knead the dough, adding up to 1 |
| cup of flour until the dough is no longer sticky. Butter the inside of a large |
| bowl and place the dough in the bowl. Turn the dough to grease all sides. |
| Cover and let stand until doubled. Punch the dough down and divide it into |
| three parts. Shape into loaves 2 inches in diameter and 15 inches long. Place |
| on cookie sheets dusted with cornmeal. Cut into each loaf five or six slashes. |
| Mix 1/2 tsp. salt with 1/2 cup of water. Brush each loaf with the mixture and |
| let stand until doubled. Place large baking pan half filled with water in the |
| bottom of the oven. Bake at 450°F for 15 minutes, then lower the heat to |
| 350°F. Brush the loaves with the salt mixture and bake 15 minutes. Baste |
| and bake until golden brown. Cool on a rack. Makes 3 loaves |
| 10 cups all-purpose flour |
| 1/3 cup baking powder |
| 2 cups shortening |
| 1/4 cup sugar |
| 1 Tbsp. + 1 tsp. salt |
| Combine the dry ingredients in a large bowl. Blend well. Divide the flour mix |
| and shortening in half. Blend each half of flour mix and shortening with |
| pastry blender until it resembles coarse meal. Combine the mixture and store |
| it in an airtight container at room temperature up to six weeks. Refrigerate |
| or freeze for longer periods. |
| 1 cake yeast |
| 1 cup shortening |
| 2 eggs |
| 1/4 cup sugar |
| 1 cup mashed potatoes |
| 1 Tbsp. salt |
| flour |
| Soak yeast in 1/4 cup warm water until dissolved. |
| Add 1 1/4 cups warm water to this. Add eggs, shortening, |
| potatoes, sugar and salt and add enough flour to |
| make a batter like pancakes. Let rise double in |
| bulk, then work in enough flour to make a dough. Let |
| rise until light, then roll out to 1/4 inch thick, |
| cut and stack 2 on one another with butter between. |
| Let rise 1 hour. Bake at 350°F. |
| 2 cups sifted flour |
| 4 tsp. baking powder |
| 1/2 tsp. salt |
| 1/4 cup shortening or butter |
| 2/3 cup milk |
| Sift dry ingredients together. Cut in shortening or butter until it resembles |
| coarse meal. Add milk and mix briefly until dry ingredients are moistened. Place |
| on a floured board and knead gently about ten times. Roll to 1/2 inch thickness, |
| cut with a biscuit cutter and place on a cookie sheet. Bake at 450°F about |
| 10 minutes until golden. Yields 2 dozen. |
| 2 cups flour |
| 1 Tbsp. salt |
| 1 Tbsp. shortening |
| 1 Tbsp. baking powder |
| 1 Tbsp. butter |
| 3/4 cup water |
| Mix everything together and bake on a greased sheet. |
| Try at different temperatures. |
| 2 cups sifted flour |
| 2 tsp. sugar |
| 4 tsp. baking powder |
| 1/2 cup shortening |
| 1/2 tsp. salt |
| 2/3 cup milk |
| 1/2 tsp. cream of tartar |
| Sift dry ingredients together, cut in shortening. Add milk and mix gently for |
| half a minute. Roll or pat on a floured board to 3/4 inch thickness. Cut small |
| biscuits and bake on ungreased cookie sheet at 450°F for 10-12 minutes. |
| 2 cups self-rising flour |
| 1/3 cup shortening |
| 3/4 cup and 1 Tbsp. buttermilk |
| Combine flour and shortening in mixing bowl. Cut in shortening until it looks |
| like coarse meal. Stir in buttermilk. Turn out on a floured board. Knead lightly |
| 3-4 times. Roll 1/2 inch thick and cut with 2 1/2 inch cutter. Place on ungreased |
| baking sheet. Bake at 450°F for 10-12 minutes. |
| Yields 10 biscuits. |
| 1 pkg. dry yeast |
| 2 Tbsp. warm water |
| 5 cups all-purpose flour |
| 1/4 cup sugar |
| 1 Tbsp. baking powder |
| 1 tsp. baking soda |
| 1 tsp. salt |
| 1 cup shortening |
| 2 cups buttermilk |
| melted butter or oleo |
| Dissolve yeast in warm water (105°F-115°F) and set aside. Combine dry ingredients. |
| Cut in shortening with pastry blender until it resembles coarse meal. Add the yeast |
| mix and buttermilk. Mix well. Turn out on floured board and knead lightly four or five |
| times. Roll to 1/2 inch thickness. Cut with 2 inch cutter and place on greased pan. |
| Brush tops with melted butter. Bake at 400°F for 12-15 minutes. |
| 2 cups all-purpose flour |
| 1 Tbsp. + 1 tsp. baking powder |
| 1/4 cup + 1 Tbsp. shortening |
| 3/4 cup milk |
| 1/2 tsp. salt |
| Combine the dry ingredients. Cut in shortening until it resembles coarse meal. |
| Sprinkle milk evenly over mix, stirring until mix is moist. Turn out on floured |
| board. Knead lightly 10-12 times. Roll to 1/2 inch thickness and cut with 2 3/4" |
| cutter. Place on lightly-greased pan and bake at 450°F for 12 minutes until |
| light brown. |
| 2 1/2 cups all-purpose flour |
| 2 tsp. baking powder |
| 1/2 tsp. baking soda |
| 1 1/2 tsp. lemon juice |
| 1/2 tsp. salt |
| 1/4 cup + 2 Tbsp. shortening |
| 1 cup milk |
| Combine the dry ingredients and mix well. Cut in the shortening with pastry blender |
| until it resembles a coarse meal. Set aside. Combine the milk and lemon juice. Add |
| the mixture to the flour mixture and stir until just moistened. Turn out on floured |
| board and knead 3-4 times. Roll out to 16"x12" rectangle. Carefully fold in half |
| lengthwise. Roll up jellyroll style, starting with the folded edge. Cut into 3/4 inch |
| slices. Place cut side down on greased baking sheet. Bake 425°F for 10 minutes |
| until tops are golden. |
| 2 cups flour |
| 1/2 tsp. salt |
| 1 tsp. sugar |
| 1/4 tsp. baking soda |
| 1 Tbsp. baking powder |
| 5 Tbsp. shortening |
| 1 cup buttermilk |
| Preheat oven to 450°F. Sift dry ingredients together. Then cut in butter. |
| Make a well in the middle, pour in buttermilk and, using a fork, lightly mix until |
| flour is moistened. On floured surface, knead 3 times. Pat dough out until 1/2-inch |
| thick and cut into round biscuits. Place biscuits into a greased pan with |
| edges touching. Bake 12-15 minutes at 450°F. |