Madison and Grandma Bread
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| This bread is soft and good for sandwiches. Madison helped grandma make the recipe in 2012. It makes 6 small loaves of bread. Place all items in a mixer with about half of the flour and mix until dough forms. Add the remaining flour slowly until it starts to pull away from the mixer. Then knead the dough and let it rise to double its size then separate into six loaves. Sprinkle corn meal on the pan and place loaves on it. Cover them with a towel and let rise to double. Bake in the oven at 375F for 30 minutes. Ingredients for dough | |
| 2 cups | hot water |
| 1 1/2 tablespoons | yeast |
| 3 tablespoons | white sugar |
| 2 teaspoons | salt |
| 1/4 cup | shortening |
| 1 | egg |
| 1/2 cup | instant potatoes |
| 5 to 6 cups | all purpose flour |
| Ingredients for pan | |
| 1 tablespoon | corn meal |
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