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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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The recipe I found did not include baking instructions. All times are a guess. Ingredients:
1 package active dry yeast (2-1/4 tsp) |
2 2/3 cups flour |
2/3 cup milk |
1/4 cup shortening |
1 teaspoon salt |
1 egg |
1/2 teaspoon lemon, zest of |
1/4 cup currant jelly |
Directions:
1. Combine yeat and 1 cup flour in a large bowl.
2. Heat the milk, shortening, suagr and salt until warm, stirring to melt the shortening.
3. Add to yeast/flour mix with egg and lemon zest.
4. Beat for 1/2 minute on low speed, scraping sides of bowl constantly.
5. Beat for 3 minutes on high speed.
6. Mix in by hand enough of the remaining flour to make a moderately stiff dough.
7. Turn out onto lightly floured surface and knead until smooth and elastic, about 3 to 5 minutes.
8. Place on a greased surface.
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