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Ha'penny Friendship Bread-pg. 1 (medieval)

Yield: 2 servings

Ingredients and directions for this recipe

5 1/2 c To 6 cups Pillsbury Best 2 pk Active Dry Yeast
-Bread Flour, divided 2 c Water
3 tb Sugar 1/4 c Oil
2 ts Salt

It may take 3 notes to do this entire recipe as should be done.

Lightly spoon flour into measuring cup; level off. In large bowl,
combine 2 cups flour, sugar, salt and yeast; blend well.

In small saucepan, heat water and oil until very warm (120-130
degrees F.). Add warm liquid to flour mixture. Blend at low speed
until moistened; beat 3 minutes at medium speed.

Stir in additional 3 1/2 to 4 cups flour, until dough pulls cleanly
away from sides of bowl.

On floured surface, knead dough until smooth and elastic, about 10
mins. Place dough in greased bowl; cover loosely with plastic wrap
and cloth towel. Let rise in warm place (80-85 degrees F.) until
light and doubled in size, about 1-1/2 hrs. Punch down dough several
times to remove air bubbles. Allow to rest on board covered with
inverted bowl for 14 mins. Shape as desired.

(Shape directions to follow in next note.) Marilyn Sultar

See also:
Previous recipe Ha'penny Friendship Bread-pg. 1
Next recipe Ha'penny Friendship Bread-pg. 2

Or try one of these recipes:
Cocktail Wiener Biscuits
Nutty Chocolate Cream