RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 912
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| Recipe Name: |
FaFa Bread |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
1.50
Hours |
Original Num Servings: |
12 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields three 9-inch loaves. Use 2 cups of scalded skim milk and 1/2 cup water for blooming the yeast. This recipe was originally from Mary Jane Shepherd Gambell, Fa's mother.
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Ingredients:
1 Cup milk, whole scalded
0.25 Cup crisco
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Directions:
Pour the lukewarm water into a small shallow bowl and sprinkle it with the yeast and the sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft-free place (such as a turned off oven) for about 5 minutes, or until the mixture almost doubles in volume.
Meanwhile, scald the milk and let cool to room temperature.
In a deep mixing bowl, combine 4 cups of the flour, the salt and Crisco. Make a well in the center, pour in the yeast and the milk.
Gently stir the center ingredients together with a large spoon, then beat vigorously until all of the flour is absorbed. Add more flour, beating it in 1/4 cup at a time and using as much as necessary to form a dough that can be gathered into a soft ball. If the dough becomes difficult to stir, work in the flour with your fingers.
Place the dough on a lightly floured surface and knead by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat for about 15 minutes, or until the dough is smooth and elastic. Sprinkle it from time to time with a little flour to prevent it from sticking to the board.
Shape the dough into a ball and place it in a lightly greased bowl. Drape loosely with a kitchen towel and set aside in the warm draft-free place for 45 minutes, or until the dough doubles in bulk. Punch the dough down with a single blow of your fist and knead it again for a few minutes. Set the dough aside to rest for 10 minutes.
With a pastry brush, grease bread pans. Divide the dough into 3 equal pieces. On a lightly floured surface, roll each piece into a loaf shape. Carefully place the loaves into the baking pansand let it rise in a warm place for about 30 minutes.
Preheat the oven to 375 degrees. Brush the top of the loaf with a little Crisco. Bake in the middle of the oven for 25 minutes or until the bread is golden brown and crusty. Cool on a wire rack. |
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| Nutrition per Serving: |
| Calories: |
1082 |
Total Carbs: |
204.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
2.0 |
Fat: |
4.7 |
Protein: |
30.67 |
| Fiber: |
4.44 |
Sodium: |
600.43 |
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