My little sister is into using our family cookbook. She surprises me all the time with her expertise at using yeast.
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Stir in shortening, sugar, salt and 2 cups flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Scrape sides of bowl, cover and let rise until doubled in size, about 1 hour.
Grease 12 muffin cups. Spoon in batter until cups are half full. Let rise in warm place until batter reaches top of the cup, about 20 to 30 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 10 to 15 minutes. Remove from pans and brush tops with melted butter.
Per Serving: 299 calories; protein 5.3g; carbohydrates 44.5g; fat 11g; cholesterol 5.1mg; sodium 402.7mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.