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| Du Pain Blanc
1/2 envelope of dry yeast
1 1/4 cup of warm water
1 teaspoon of salt
2 tablespoons of sugar
1 tablespoon of Crisco
3 cups of sifted flour
1 teaspoon of baking powder |
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Dissolve dry yeast into 1 1/4 cups warm water in large bowl. Add salt, sugar and Crisco; mix well. Measure flour and baking powder and stir into bowl a little at a time until all the flour has been absorbed and you have a soft dough. Sprinkle flour generously over waxed paper and knead dough until it doesn't stick to your fingers. Put back in bowl and let rise for 1 1/2 hours. (It will double in size.) Punch dough down real well. Cut into rolls. You can make 12 rolls the size of a hamburger bun or 24 smaller ones. Put into greased baking pan. Let rise again until double the size. Bake in preheated oven at 350ºF. for 25 to 30 minutes. Note: The more you handle the bread dough, the lighter it gets. |
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