- 2 packages yeast
- 1/4 C warm water
- 1/3 C shortening
- 1 Tbsp salt
- 1/4 C sugar
- 1 C hot scalded milk, cooled
- 2 eggs
- 4 1/2 C flour
- herb butter
Herb Butter
- 1/2 C butter
- 1/2 tsp basil
- 1/4 tsp oregano
- 1 clove garlic, minced
- 1/2 tsp caraway sed
- 1/2 tsp grated onion
- 1/8 tsp cayenne pepper
Soften yeast in warm water. Combine shortening, salt, sugar, and milk. Blend in eggs and softened yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny, 2-3 minutes. 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 to 1/16-1/8 inch thick. Cut into 5 inch rounds. Spread each round with herb butter, fold in half. Place on greased cookie sheet. Spread top side iwth herb butter. Make all dough the same. Place each on preceding round, folded side down, overlapping 3/4 of the way to make a rectangular loaf. Repeat with remaining dough. Sprinkle with poppy or sesame seed. Let rise in warm place until light, 30-45 minutes. Bake at 350 for 20-25 minutes.