Wednesday, February 1, 2012

More Bread

No, today's entry is not about money. It is about that really great stuff that goes with butter and jam. My husband has asked how many more bread recipes, and I can tell him there are three left in Memaw's Just Plain Cooking recipe book. But I will get to the Cloverleaf Rolls in a minute.

First an update on our pond situation. Last night we had rain, and I mean a lot of rain! In fact, we had six inches of rain! And you know that pond that was empty? Well, it must have overflowed the creek area on our property last night, since we found concrete pillars and giant tree trunks far away from their previous locations. We even saw signs that water had flowed over our road at the culvert. Now the drain pipe is full of organic debris (limbs of trees, etc.) and the pond is attempting to drain once more. The pond banks eroded to the point of looking like mini-Grand Canyons, and we noticed new paths made by rapid flowing water. Huge areas of brown cattails were leveled by the flood of water, and if the pond had been full, much of our grand front yard would have been under water. A neighbor warned us back in early January that these flood conditions caused by torrential rains can not be held back by levees like ours. Maybe he was right!

I am typing in the semi-darkness, but here is another bread recipe:

Cloverleaf Rolls (Memaw's)

3/4 cup milk
3/4 cup water
1/2 cup butter or oleo (margarine)
4 1/2 to 5 cups unsifted flour
1/4 cup sugar
2 teaspoons salt
1 package yeast
1 egg

Grease large bowl and set aside. Heat milk, water, and butter in a sauce pan until very warm (120 to 130 degrees F).
Combine 2 cups of the flour, sugar, salt, and yeast in mixing bowl. Add heated mixture and egg. Beat with electric mixer on high speed 2 minutes. Stir in enough flour to make a soft dough.
Turn dough out onto floured board. Cover with bowl. Let rest 10 minutes.
Knead until smooth and elastic about 8 to 10 minutes.Shape into ball. Place in prepared bowl. Turn once to grease the top. Cover and let rise in warm place until almost doubled in bulk (about 45 minutes).
Punch down dough. Grease 24 muffin cups. Pinch off pieces of doughs and shape into smooth 3/4 inch balls. Place three balls in each muffin cup. Cover and let rise until doubled in bulk.
Bake in pre-heated oven at 350 degrees F for 15 to 20 minutes.
Makes 2 dozen rolls.

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