It's fall in New York! I love everything about this time of the year, except for the shorter days. One of the benefits of autumn are all the fresh fruits and vegetables to take advantage of. So...with a crisp, wet Saturday afternoon ahead of me, it was the perfect day to spend making something wonderful out of my crop of green tomatoes, and pears we received from a friend's tree. Since I'm on a canning binge, I opted for green tomato jam, and gingered pear preserves. Of course...you know what is needed when making homemade jams or jellies...bread!
This recipe is a definite keeper; I wouldn't change a thing. Rich, dense, sweet. It was the prefect delivery vehicle for my jam and preserves. As a matter of fact, our dinner ended up being a sampler of bread, preserves, Grandma's bread and butter pickles, hard-boiled eggs, and slices tomatoes. Why not?
2 pkg yeast
1 1/2 warm water
3/4 milk
3 tbsp sugar
4 tsp salt
1/3 cup soft shortening
1/3 cup molasses
4 1/2 cup wheat flour
2 cup white flour
Soften yeast in warm water. Scald milk and cool.
Knead, let rise until double.
Punch down. Divide in half and shape in loaves. Let rise 1 hour. Bake 375 degrees for 50 minutes.
Yeasty perfection!
No comments:
Post a Comment