Type what you have

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• nutmeg
• white sugar
• egg
• milk
• white sugar
• cinnamon
• margarine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
2. 2 In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
3. 3 Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
4. 4 Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

By Betsy

Ingredients

• ✓ shortening
• self-rising flour
• milk
• garlic salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a well-seasoned cast iron skillet with the shortening, and place it in the oven as it heats.
2. 2 Whisk together flour and milk in a bowl, making a thick but still runny batter.
3. 3 Remove the hot greased skillet from the preheated oven, and quickly sprinkle a pinch of garlic salt over the bottom of the skillet. Immediately pour in the batter, and sprinkle the top with a pinch of garlic salt.
4. 4 Return the skillet to the preheated oven and bake until cake is risen and the top is golden brown, about 20 minutes.

By jbrink1

Ingredients

• ✓ shortening
• white sugar
• egg
• milk
• baking soda
• all-purpose flour
• cream of tartar
• salt
• walnut

Instructions

1. 1 Cream shortening with sugar. Mix in eggs. Dissolve soda in milk, and add to the creamed mixture. Stir in flour, cream of tartar, and salt. Stir in nuts.
2. 2 Pour batter into a 3 pound coffee can, or several 1 pound soup cans; fill containers 1/2 to 3/4 full.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center of loaf comes out clean.

By MaryCatherine Bailey

Ingredients

• ✓ shortening
• active dry yeast
• water
• white sugar
• salt
• all-purpose flour
• butter

Instructions

1. 1 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 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.
3. 3 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.
4. 4 Preheat oven to 425 degrees F (220 degrees C).
5. 5 Bake in preheated oven for 10 to 15 minutes. Remove from pans and brush tops with melted butter.

By Cindy Carnes

Ingredients

• ✓ shortening
• self-rising flour
• baking soda
• salt
• sugar
• tomato vegetable juice cocktail

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Stir the flour, baking soda, salt, and sugar together in a bowl, and cut in the shortening with a pastry cutter until the mixture looks like crumbs. Mix in the vegetable juice cocktail just until moist, and turn out onto a well-floured work surface. Gently knead several times just until dough holds together, roll out to 1/2-inch thick, and cut into rounds with a biscuit cutter. Place the biscuits onto the prepared baking sheet.
3. 3 Bake in the preheated oven until risen and lightly browned, 8 to 10 minutes.

By michellej

Ingredients

• ✓ shortening
• rolled oat
• sugar
• all-purpose flour
• baking soda
• salt
• butter
• egg
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with shortening.
2. 2 Stir oats, sugar, flour, baking soda, and salt in a medium bowl until combined.
3. 3 Place butter, eggs, milk, and vanilla in a large bowl; mix well. Add the oat mixture to the butter mixture; stir until incorporated. Roll the dough into walnut-sized balls and place 2 inches apart on the prepared baking sheets.
4. 4 Bake in the preheated oven until edges are golden, about 9 minutes.

By Att's up

Ingredients

• ✓ shortening
• white sugar
• egg
• banana
• vanilla extract
• all-purpose flour
• baking soda
• salt
• oat
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Cream together shortening and sugar in a large bowl until light and fluffy. Stir in eggs one at a time, beating well with each addition, then stir in banana and vanilla.
3. 3 Sift together flour, baking soda, and salt in a separate bowl. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 50 to 55 minutes.

By kel7298

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• sugar
• salt
• sweet potato
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
3. 3 Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
4. 4 Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

By POOTER301

Ingredients

• ✓ shortening
• ✓ shortening
• milk
• all-purpose flour
• water
• fresh yeast
• salt
• white sugar
• egg

Instructions

1. 1 Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well.
2. 2 Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears.
3. 3 With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature until doubled in bulk, about 2 hours.
4. 4 Punch down dough. Use dough for any sweet bread recipe.

By Carol

Ingredients

• ✓ shortening
• banana
• egg
• white sugar
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease 2 - 9x5 inch loaf pans. In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside.
2. 2 In large bowl, beat shortening and gradually add sugar. Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt; blend into batter. Add walnuts if desired. Divide between the prepared pans.
3. 3 Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

By Teri Lynn

Ingredients

• ✓ shortening
• egg
• vanilla fat-free yogurt
• all-purpose flour
• baking powder
• baking soda
• kosher salt

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Beat eggs in a large mixing bowl. Add yogurt, flour, shortening, baking powder, baking soda, and salt to eggs; mix until smooth.
3. 3 Pour batter onto the preheated waffle iron. Cook until no longer steaming, about 5 minutes.

By PRINCESSKAROLY

Ingredients

• ✓ shortening
• ✓ shortening
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix flour, baking powder, and salt in a bowl. Add shortening and cut into flour until incorporated into little pieces. Add milk a little at a time and mix until dough forms a ball.
3. 3 Roll out dough on a floured board to 1/2- to 1/4-inch thick. Cut out biscuits to desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet.
4. 4 Bake in the preheated oven for 12 to 15 minutes.

By Jodeen Brown

Ingredients

• ✓ shortening
• potato
• salt
• black pepper
• garlic powder
• paprika

Instructions

1. 1 Heat shortening in a large cast iron skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder, and paprika. Serve hot.

By Sara

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• egg
• white sugar
• milk
• salt
• vanilla extract

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Sift flour and baking powder together into a bowl.
3. 3 Beat eggs and sugar in a separate bowl with an electric mixer until fluffy. Add milk, melted shortening, salt, and vanilla; mix until well blended. Mix in flour mixture.
4. 4 Spoon 2/3 cup batter onto the preheated waffle iron. Close the iron and cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat to cook remaining waffles.

By JulsCampbell

Ingredients

• ✓ shortening
• all-purpose flour
• white sugar
• salt
• baking powder
• baking soda
• active dry yeast
• water
• buttermilk

Instructions

1. 1 Dissolve yeast in warm water. Allow to stand until mixture is frothy.
2. 2 In a large bowl, whisk together flour, sugar, salt, baking powder, and soda. Add shortening and work until crumbly. Mix in yeast mixture and buttermilk. Store, well covered, in a greased bowl in the refrigerator. Don't worry if it is a little sticky; it will firm up as it chills. Dough can be stored up to 2 weeks.
3. 3 When ready to make rolls, take out amount needed. Turn dough out on a lightly floured surface, and knead for 2 or 3 minutes. Roll out, and cut rolls. Place in greased muffin cups. Let rise for 30 minutes.
4. 4 Bake in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until golden brown.

By Marie

Ingredients

• ✓ shortening
• pork sausage
• all-purpose flour
• baking powder
• white sugar
• salt
• egg
• milk

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan.
2. 2 Place sausages in a skillet and cook over medium-high heat until evenly browned. Drain on paper towels.
3. 3 Sift together the flour, baking powder, white sugar, and salt; set aside.
4. 4 In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
5. 5 Bake in preheated oven until pancakes are golden brown and cooked through, about 15 minutes. Cut into 10 pieces and serve hot with butter and syrup.

By Janet

Ingredients

• ✓ shortening
• bacon
• all-purpose flour
• baking powder
• baking soda
• salt
• buttermilk
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle; crumble.
3. 3 Combine flour, baking powder, baking soda, and salt in a bowl and cut in shortening until it resembles coarse crumbs. Add buttermilk and stir just enough to form a ball. Fold in crumbled bacon and Cheddar cheese.
4. 4 Drop heaping tablespoonfuls on an ungreased baking sheet.
5. 5 Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve immediately.

By I Love Troy

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• milk
• butter
• brown sugar
• cinnamon
• raisin

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.
3. 3 Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch thick pieces. Place in prepared muffin tins.
4. 4 Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.

By Donna

Ingredients

• ✓ shortening
• white sugar
• egg
• banana
• all-purpose flour
• buttermilk
• baking soda
• baking powder
• vanilla extract
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
3. 3 Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

By Gwynne Comstock

Ingredients

• ✓ shortening
• sugar
• salt
• water
• active dry yeast
• water
• egg
• all-purpose flour
• sugar
• cinnamon
• butter

Instructions

1. 1 In a small bowl, combine 2/3 cup sugar, shortening, salt and 1 cup boiling water; set aside.
2. 2 In a large bowl, dissolve yeast in 1/2 cup warm water. Add eggs and the water/sugar mixture; beat well. Beat in 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Mix until a stiff dough has formed. Cover with a damp towel and let rise until doubled, about 45 minutes.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Lightly grease three 8x8 inch baking pans.
4. 4 In a small bowl, combine 1 cup sugar and 1 tablespoon cinnamon. Roll dough into small balls. Dip balls in melted butter, then roll in cinnamon sugar. Roll balls into 4 inch long cylinders and tie into knots. Place knots into prepared pans.
5. 5 Bake in preheated oven for 15 minutes, until golden. Serve warm.

By Marjk

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Gather all ingredients and preheat oven to 450 degrees F (230 degrees C).
2. 2 Sift flour, baking powder, and salt together in a large mixing bowl; cut in shortening with a fork or pastry blender until mixture resembles coarse crumbs.
3. 3 Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
4. 4 Turn dough out onto a lightly floured surface and knead dough briefly, 5 to 7 times.
5. 5 Roll dough out into a 1/2 inch thick sheet and cut out biscuits with a floured cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
6. 6 Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
7. 7 Enjoy!

By lenihan5

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C).
2. 2 In a large bowl, stir together the flour, baking powder and salt. Cut in shortening with a pastry blender or by rubbing between your fingers until the lumps are smaller than peas. Pour in the milk all at once, and stir with a large spoon until dough is evenly moist. It should be sticky.
3. 3 Flour your hands, and knead the dough lightly for 3 or 4 turns, adding just enough flour so that it doesn't stick to your hands. Let the dough rest for a minute or two.
4. 4 With well-floured hands, pinch off pieces of dough (about 12) and pat lightly into balls. Don't over work the dough. Place about 2 inches apart on ungreased baking sheets. With floured knuckles, press each ball down to about 1/2 inch thickness.
5. 5 Bake for 11 to 12 minutes in the preheated oven, until browned on the bottom. Serve hot with butter.

By GEORGIACOOK1

Ingredients

• ✓ shortening
• sugar
• all-purpose flour
• baking soda
• salt
• banana

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease an 8x4-inch loaf pan.
2. 2 Beat sugar and shortening with an electric mixer in a mixing bowl until creamy. Sift in flour, baking soda, and salt. Mix in mashed bananas. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.

By dstonegove

Ingredients

• ✓ shortening
• blueberry
• all-purpose flour
• oat
• pecan
• baking soda
• salt
• sugar
• egg
• banana

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 In a medium bowl, toss blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, baking soda, and salt.
3. 3 In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan.
4. 4 Bake in preheated oven until a wooden toothpick comes out clean when inserted in the center of the loaf, 50 to 55 minutes. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

By MARBALET

Ingredients

• ✓ shortening
• potato
• milk
• sugar
• salt
• all-purpose flour
• lemon zest
• lemon juice
• water
• active dry yeast
• egg
• nutmeg

Instructions

1. 1 In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
2. 2 Scald milk and add sugar, shortening, 2 cups mashed potatoes, and salt. Mix well.
3. 3 In an upright mixer with a dough hook attachment, add potato mixture, flour, lemon juice, lemon zest, water, yeast eggs, and nutmeg. Stir until well mixed; dough will be a bit sticky. Cover and let rise until doubled in size, about 2 hours.
4. 4 Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place cut doughnuts on a greased baking sheet, cover, and let rise until doubled in size, about 1 hour.
5. 5 In a hot fryer or deep-fry pan, heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in the pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar. Repeat for remaining doughnuts.

By Robyn

Ingredients

• ✓ shortening
• milk
• white sugar
• salt
• yeast
• water
• all-purpose flour
• egg
• sugar
• butter
• cinnamon
• confectioners' sugar
• water

Instructions

1. 1 Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
2. 2 While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
3. 3 Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
5. 5 Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
6. 6 Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
7. 7 Bake in the oven until golden brown, 20 to 25 minutes.
8. 8 Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
9. 9 Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.

By Tana

Ingredients

• ✓ shortening
• active dry yeast
• water
• water
• evaporated milk
• egg
• nutmeg
• white sugar
• salt
• all-purpose flour
• oil
• confectioners' sugar
• water

Instructions

1. 1 In a small bowl, dissolve yeast in warm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.
2. 2 Mix evaporated milk, eggs, nutmeg, sugar, and salt into shortening and water. Stir in yeast mixture and one cup of flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes.
3. 3 Roll dough out on a floured surface to 1/4-inch thick. Cut into strips 1-inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour.
4. 4 Heat oil in a deep fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove doughnuts from the waxed paper and place a few at a time in hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze.
5. 5 To make glaze, mix the confectioners' sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.

By DONNAE3

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• sugar
• salt
• milk

Instructions

1. 1 Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk flour, baking powder, sugar, and salt together in a large bowl. Cut in shortening until the mixture resembles coarse crumbs.
3. 3 Gradually stir in milk until dough pulls away from the side of the bowl.
4. 4 Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
5. 5 Bake in the preheated oven until the edges begin to brown, 13 to 15 minutes. Enjoy!

By John Pickett

Ingredients

• ✓ shortening
• all-purpose flour
• white sugar
• baking powder
• salt
• milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut in shortening with a fork, 2 knives, or pastry blender until mixture resembles coarse crumbs. Stir in milk until just combined.
3. 3 Turn dough out onto a floured surface; knead until completely mixed, about 1 minute. Divide into 2 equal pieces. Pat or roll each piece into a ¾-inch-thick round. Cut each round into 4 pieces; arrange pieces on a baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes.

By Drew Britten

Ingredients

• ✓ shortening
• milk
• sugar
• salt
• active dry yeast
• sugar
• water
• egg
• carrot
• raisin
• bread flour
• cinnamon
• allspice
• clove

Instructions

1. 1 Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, salt and shortening; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with the cooled milk mixture and egg; stir well to combine. In a separate bowl, combine carrots, raisins, 2 cups flour, cinnamon, allspice and cloves. Mix together with your fingers until carrots and raisins are coated and separated.
3. 3 Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 1/2 hour.
4. 4 Deflate dough and allow to rise again until nearly doubled, about 30 minutes.
5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. (At this point, you may divide the dough into 12 pieces and form into rolls if you wish.) Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
6. 6 Bake in preheated oven until crust is golden and loaf sounds hollow when tapped.

By Bernice Smith