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2 T. yeast 1/2 c. warm water 1 t. sugar 3/4 c. sugar 2 t. salt 1/2 c. Crisco 2 c. scalded milk 2 well beaten eggs 7 1/2 c. Robin Hood flour Filling: Cook 1 c. milk and 4 T. flour. Boil until thick and cool. Beat 1/2 c. Crisco and 1/2 c. butter until creamy. Slowly add 1 c. sugar, then add cooled mixture and 1 t. vanilla; beat until creamy. Soak yeast in warm water; add t. sugar. Put 3/4 c. sugar, salt and crisco in a bowl; pour scalded milk over. When melted and cool, add the eggs and yeast mixture; add flour. Mix together and let rise until double in size, then roll out and cut. Lay on floured surface and let rise again. Fry in deep fat 360 until done. Cut in half horizontally and put filling between layers. Back to BREAD RECIPES |
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Long Johns Recipe ~
