Soften. . . 2 pkgs (2 Tablespoons) yeast in 1/4 cup warm water
Combine. . . in mixing bowl
- 1/3 cup shortening
- 1/4 cup sugar
- 1 Tablespoon salt
- 1 cup hot scalded milk. Cooled
Blend in. . . 2 unbeaten eggs and the softened yeast
Gradually add. . . 4 1/2 to 5 cups flour to form a stiff dough.
Knead. . . on floured surface until smooth and satiny 2-3 minutes (or in knead in Kitchen Aid mixer). Place in greased bowl. Cover.
Let rise. . . in warm place until light and doubled in size. About 1 1/2 hours. Prepare herb butter.
Roll out. . . half of dough on lightly floured surface. Cut into 5 inch rounds with coffee can cover. (I never have anything that big. I have used the tomato soup cans I save for English Muffin Bread. If you need just do a biscuit cutter (That’s how I usually do it). If you do that place in glass baking sheet instead and do multiple rows. You will need a couple pans.) Spread each round with Herb Butter; fold in half. Continue making and folding rounds. Place in front of preceding round. This will make a rectangular loaf. Place in bread pan or another high sided pan. Leave a little space at the end of each row to allow for rising when rising and cooking or they will spread and make a wiggly row which is fine too.
Let rise. . . in warm place until light, 30-45 minutes.
Bake. . . at 350 for 20 to 25 minutes. Best served warm.
Herb Butter
Combine 1/2 cup butter, 1/2 teaspoon caraway seed, 1/2 teaspoon sweet basil, 1/2 teaspoon grated onion, 1/2 teaspoon oregano, 1/8 teaspoon cayenne pepper, and 1 clove garlic, minced. Mix thoroughly.
I never add the caraway seeds because dad doesn’t like them