Type what you have

Ingredients

• ✓ shortening
• pork loin
• onion
• celery
• water
• salt
• black pepper
• bean sprout
• water
• cornstarch
• soy sauce
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat shortening in a large, deep skillet over medium-high meat. Add pork and sear until it turns white.
3. 3 Add onion and sauté for 5 minutes. Stir in celery, hot water, salt, and pepper. Cover skillet and simmer for 5 minutes.
4. 4 Add sprouts and bring mixture to a boil.
5. 5 Combine cold water, cornstarch, soy sauce, and sugar in a small bowl.
6. 6 Add to skillet mixture and cook until thickened to desired consistency, about 5 minutes.

By D Kosko

Ingredients

• ✓ shortening
• ✓ shortening
• white pepper
• sesame oil
• water
• cornstarch
• water
• oyster sauce
• soy sauce
• white sugar
• soy sauce
• hoisin sauce
• soy sauce
• pork
• baking powder
• active dry yeast
• water
• white sugar
• all-purpose flour

Instructions

1. 1 Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
2. 2 Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
3. 3 Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
4. 4 Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
5. 5 Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
6. 6 Steam buns for 12 minutes. Serve.

By Michelle Chen

Ingredients

• ✓ shortening
• self-rising flour
• milk

Instructions

1. 1 Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
2. 2 Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

By Brenda

Ingredients

• ✓ shortening
• self-rising flour
• baking soda
• buttermilk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Sift flour and baking soda together in a large bowl. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs, making a well in the center. Pour buttermilk into well; stir until a soft ball forms. Turn dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out into a 1/2-inch thick rectangle.
3. 3 Cut out 12 biscuits with a biscuit cutter; transfer to a baking sheet.
4. 4 Bake in the preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Cool biscuits completely on a wire rack, about 30 minutes.

By Carol Reese Hardbarger

Ingredients

• ✓ shortening
• self-rising flour
• white sugar
• buttermilk

Instructions

1. 1 Sift together flour and sugar in a large bowl. Cut in shortening until mixture resembles a fine crumb or cornmeal texture. Stir in buttermilk with a fork until a soft dough forms.
2. 2 Turn dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate for 8 hours to overnight.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Working on a floured surface, roll or pat dough out to 1-inch thickness. Cut into rounds with a 2-inch biscuit cutter or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet and allow to rest a few minutes.
5. 5 Bake in the preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

By LAGIRL

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• ice water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix together flour, shortening, and salt in a large bowl using a pastry blender. Mix in 6 to 8 tablespoons ice water until mixture forms a ball. Divide ball in half.
3. 3 Using a rolling pin, roll 1 ball to fit the bottom and sides of an 11x7-inch baking dish. Roll out the remaining ball to form top crust.
4. 4 Use pie crust as directed in your favorite pie recipe.

By PATTECAKE

Ingredients

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

Instructions

1. 1 Heat shortening in a heavy saucepan to 350 degrees F (175 degrees C).
2. 2 Combine flour, baking powder, and salt in a large bowl.
3. 3 Stir in warm water and knead until soft but not sticky.
4. 4 Shape dough into twelve 3-inch diameter ball. Flatten into 1/2-inch-thick patties, and make a small hole in the center of each patty.
5. 5 Fry in 1-inch deep hot shortening one at a time until golden brown, 1 to 2 minutes per side. Drain on paper towels.

By Rita

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• black pepper
• chicken

Instructions

1. 1 Heat shortening in a large, cast iron skillet over medium-high heat.
2. 2 Meanwhile, combine flour, salt, and pepper in a brown paper lunch bag. Add two chicken pieces, seal the bag, and toss to coat. Place coated chicken into the hot skillet and repeat with remaining chicken until all pieces are coated and in the skillet.
3. 3 Fry chicken until browned, 2 to 3 minutes per side. Reduce the heat to medium-low, cover, and cook for 25 minutes. Remove the lid and increase the heat to medium-high; continue cooking until chicken is deep golden brown and the juices run clear, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Marilyn

Ingredients

• ✓ shortening
• self-rising flour
• white sugar
• salt
• heavy cream
• buttermilk
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease one baking sheet.
2. 2 In a large bowl, mix together flour, sugar and salt. Cut in shortening until mixture resembles coarse meal. Stir in cream and buttermilk until dough resembles cottage cheese.
3. 3 Generously sprinkle a smooth surface with flour. Spoon out batter into four lumps spaced well apart on the floured surface. Flour the top of the dough and your hands. Turn dough balls in the flour, shake off excess flour and place on prepared pan.
4. 4 Bake in preheated oven for 20 to 25 minutes, or until lightly browned. Remove from oven, brush with melted butter and serve.

By Amy

Ingredients

• ✓ shortening
• milk
• yeast
• sugar
• water
• egg
• white sugar
• salt
• all-purpose flour
• baking powder
• butter

Instructions

1. 1 In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.
2. 2 Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
3. 3 Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.

By Ricki Heronemus

Ingredients

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

Instructions

1. 1 Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
2. 2 Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
3. 3 Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer.
4. 4 Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two.
5. 5 Keep stacked and warm inside a clean dish towel.

By Esther Nelson

Ingredients

• ✓ shortening
• water
• whole wheat flour
• salt
• honey
• milk powder
• yeast

Instructions

1. 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.

By MELH

Ingredients

• ✓ shortening
• bread flour
• white sugar
• salt
• yeast
• water
• milk
• egg
• butter

Instructions

1. 1 Stir 2 cups flour, sugar, shortening, salt, and yeast together in a large bowl. Add warm water, warm milk, and egg; beat on low speed with an electric mixer for 1 to 2 minutes, scraping the sides frequently. Mix in remaining flour, 1/4 cup at a time, until dough comes together.
2. 2 Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl and turn to grease all sides. Cover and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Transfer dough to a lightly floured surface and divide in half. Cut each half into 24 pieces; form each piece into a round. Fit 1/2 of the rolls into a lightly greased 9-inch round cake pan; brush 1/2 of the melted butter over top. Place remaining rolls in a second greased cake pan and brush with remaining butter. Cover and let rise in a warm place until doubled in volume, about 30 minutes.
4. 4 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
5. 5 Bake rolls in the preheated oven until golden brown, 12 to 18 minutes.

By PUDDIN PIE

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• chive
• garlic salt
• salt
• milk
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Mix together flour, baking powder, chives, garlic salt, and salt in a large bowl. Cut in shortening until mixture has only small lumps.
3. 3 Add milk and cheese; stir until moistened. Drop dough by heaping spoonfuls onto the prepared baking sheet.
4. 4 Bake in the preheated oven until golden, 12 to 15 minutes.

By Christa

Ingredients

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

Instructions

1. 1 Whisk flour, baking powder, and salt together in a mixing bowl. Cut in shortening with a knife or pastry blender until mixture resembles fine crumbs. Stir milk into flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
2. 2 Drop dough by large spoonfuls onto any simmering stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

By Zen K

Ingredients

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

Instructions

1. 1 Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
2. 2 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. 3 When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough 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 plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
4. 4 Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
5. 5 Bake in preheated oven for 15 to 20 minutes, or until golden brown.

By Colleen Wollenberg

Ingredients

• ✓ shortening
• milk
• active dry yeast
• water
• sugar
• egg
• salt
• anise seed
• all-purpose flour

Instructions

1. 1 Pour the milk into a pan, and heat just until bubbles form around the edge of the pan. Remove from heat and cool to lukewarm (110 degrees F/45 degrees C).
2. 2 Dissolve yeast in 1 cup lukewarm (110 degrees F/45 degrees C) water. Allow to rest 5 minutes.
3. 3 Beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. Stir in the milk and yeast mixture. Gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). Add more flour if needed. Cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
4. 4 Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inch thick. Cut dough into 8x1 inch strips. Twist each strip into a simple knot, and place on prepared baking sheet. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
5. 5 Preheat oven to 400 degrees F (200 degrees C).
6. 6 Pour 1 quart water into a pan and bring to a boil over high heat. Dip each roll quickly into the boiling water, and return to baking sheet.
7. 7 Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.

By Nurit Cusack

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• water
• butter
• white sugar
• nutmeg
• milk
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking pan.
2. 2 In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until the mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out the pastry into a large rectangle. Spread butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
3. 3 In a small saucepan, heat milk, 2/3 cup sugar, and vanilla until the mixture begins to bubble. Pour milk mixture over rolls.
4. 4 Bake in the preheated oven until brown, about 30 to 40 minutes.

By dyoung

Ingredients

• ✓ shortening
• winter squash
• milk
• active dry yeast
• water
• all-purpose flour
• white sugar
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain; cool and mash.
2. 2 In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar, and salt. Stir in yeast mixture, shortening, squash and milk; mix well. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place 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 hour.
3. 3 Divide dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9-inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake rolls in the preheated oven for 10 to 15 minutes or until golden brown.

By TRACEY_MITCHELL

Ingredients

• ✓ shortening
• yellow squash
• all-purpose flour
• white sugar
• salt

Instructions

1. 1 Cut squash into ¼-inch rounds; set aside to release moisture, about 5 minutes.
2. 2 Combine flour, sugar, and salt in a shallow bowl. Dredge squash slices in flour mixture, shaking off excess. Set aside.
3. 3 Melt shortening in a large skillet over medium-high heat. Add squash in a single layer to the skillet; cook until golden brown, flipping once, about 5 minutes. Drain on paper towels.

By AspenGlade

Ingredients

• ✓ shortening
• beef stew meat
• onion
• water
• milk
• cream of mushroom soup
• sour cream
• salt
• black pepper
• potato
• cheddar cheese
• whole wheat flake cereal

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt shortening in a large skillet over medium-high heat. Add ground beef and onion; cook and stir until browned, 5 to 7 minutes. Stir in water and bring to a boil. Cover, reduce the heat to low, and simmer for 30 minutes.
3. 3 Mix milk, condensed soup, sour cream, salt, and pepper together in a bowl until thoroughly combined.
4. 4 Pour meat mixture into a 9x13-inch baking dish. Arrange potatoes over top, then pour soup mixture over potatoes. Sprinkle with Cheddar cheese and cereal.
5. 5 Bake, uncovered, in the preheated oven until potatoes are tender and sauce is hot and bubbly, about 1 1/2 hours.

By D Kosko

Ingredients

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

Instructions

1. 1 Dissolve yeast in warm water in a small bowl; let stand until creamy, about 5 minutes.
2. 2 Meanwhile, combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Cut in shortening with a pastry blender until the mixture resembles coarse meal.
3. 3 Stir buttermilk into yeast mixture until combined, then add to dry ingredients and stir until moistened. Turn dough out onto a floured surface and knead 4 to 5 times.
4. 4 Roll dough on a lightly floured surface to a thickness of 1/2 inch. Cut out twenty-four 2 1/2-inch-diameter circles. Place circles onto lightly greased baking sheets so they are barely touching each other. Cover and let rise in a warm, draft-free place until almost doubled in volume, about 1 hour.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.

By Karin Christian

Ingredients

• ✓ shortening
• beef chuck
• onion
• garlic
• ketchup
• worcestershire sauce
• brown sugar
• salt
• mustard powder
• paprika
• water
• all-purpose flour
• water

Instructions

1. 1 Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned.
2. 2 Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours.
3. 3 Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.

By Donna H

Ingredients

• ✓ shortening
• water
• chicken bouillon
• salt
• pineapple chunk
• brown sugar
• cornstarch
• soy sauce
• white vinegar
• salt
• green bell pepper
• onion
• pork loin

Instructions

1. 1 Slice the pork into 2 inch by 1/2 inch strips. Melt the shortening in a large frying pan or skillet over medium heat. Add pork and cook, stirring constantly, until pork browns. Add water, bouillon cubes and 1/2 teaspoon salt. Mix well and cover; simmer until tender, about 1 hour.
2. 2 In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. Cook over medium heat, stirring occasionally, until thickened.
3. 3 Add sauce cooked pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.

By MARY ANN PUTMAN

Ingredients

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

Instructions

1. 1 Dissolve yeast in warm water.
2. 2 Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use.
3. 3 Roll out on a lightly floured surface or shape into balls — these do not need to rise. Brush tops of biscuits with melted butter.
4. 4 Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes.

By Laura

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• lard
• water

Instructions

1. 1 Combine flour, baking powder, and salt together in a large bowl. Cut in shortening by hand, or with a pastry cutter until mixture is crumbly. If mixture looks more floury than crumbly, add one or two more tablespoons of shortening. Add about 3/4 cup hot water, or just enough to moisten.
2. 2 Knead dough by hand or with a large fork, rubbing dough against the sides of the mixing bowl to gather any clinging dough. If dough still sticks to the side of the bowl, add a couple more tablespoons of flour until dough forms a soft round shape. For best results, cover dough with a clean dish towel, and let it rest for about an hour or so.
3. 3 Divide dough into 12 equal-sized balls. Roll each ball on a lightly floured surface to about 1/8-inch thick.
4. 4 Heat a cast iron skillet over medium heat.
5. 5 Place a tortilla in the preheated pan and cook until browned and slightly puffy, about 30 seconds to 1 minute. Turn tortilla over to brown on second side, about 30 seconds or a minute more; transfer to a plate. Repeat with each piece of dough. Keep cooked tortillas covered with a towel to stay warm and moist until ready to serve.

By Jamie Mikall Martinez

Ingredients

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

Instructions

1. 1 In a large bowl, stir yeast into 1 cup warm water to dissolve. Stir in 1/4 cup sugar. In a separate large bowl, stir salt into 5 cups warm water to dissolve; stir in shortening and remaining 1/4 cup sugar. After yeast foams, stir salt mixture into yeast mixture.
2. 2 Mix in the 1/2 of the flour, and then mix in remaining flour 2 cups 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.
3. 3 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 hour.
4. 4 Form the dough into approximately 30 to 40 rounds. Place on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake rolls in preheated oven 15 to 20 minutes, or until brown. Serve warm.

By Tammy M Curry

Ingredients

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

Instructions

1. 1 Whisk flour, baking powder, and salt together in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in milk until a stiff dough forms.
2. 2 Roll dough on a lightly floured surface to a thickness of about 1/8 inch. Cut into 1-inch squares, diamonds, or strips.
3. 3 Bring chicken broth to a boil in a saucepan. Carefully add dumplings and reduce the heat to a simmer. Cover tightly and cook until tender, 8 to 10 minutes.

By Jessica

Ingredients

• ✓ shortening
• milk
• cornmeal
• sugar
• salt
• water
• all-purpose flour
• white sugar
• baking soda
• water
• all-purpose flour

Instructions

1. 1 To Make Starter: Heat the milk, and stir in 1 tablespoon of the sugar, the cornmeal and 1 teaspoon of the salt. Place this in a jar in an electric skillet or crock pot with hot water in it. Maintain the temperature around 105 to 115 degrees F (40 to 47 degrees C) for 7-12 hours or until it shows fermentation. You can hear the gas escaping when it has fermented sufficiently. The bubble foam, which forms over the starter, can take as long as 24 hours. Do not go on with the bread-making until the starter responds. As the starter ferments, the unusual salt-rising smell appears.
2. 2 When the starter is bubbly, it is time to make the sponge. Place the starter mixture in a medium-size bowl. Stir in 2 cups of the warm water, 2 tablespoons of the sugar, the shortening and 2 cups of the all-purpose flour. Beat the sponge thoroughly. Put bowl back in the water to maintain an even 105 to 115 degrees F (40 to 47 degrees C) temperature. Cover, and let rise until light and full of bubbles. This will take 2 1/2 to 3 hours.
3. 3 Dissolve the baking soda in 1 tablespoon of the warm water and combine it with the sponge. Stir 5 1/4 cups of the flour into the sponge; knead in more flour as necessary. Knead the dough for 10 minutes or until smooth and manageable. Cut dough into 3 parts. Shape dough and place it in three greased 9x5x3 inch pans. Place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85 degrees F (30 degrees C). It will take approximately 5 hours for the bread to rise 2 1/2 times the original size. The bread will round to the top of the pans.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake bread at 375 degrees F (190 degrees C) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes or until light golden brown. YOU CAN DRY SALT RISING CULTURE!!! Save 1/4 cup of a successful sponge and pour it into a saucer, cover with cheesecloth and allow to dry. Store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread. When ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe. This will give a flavor boost to your bread.

By Valarie

Ingredients

• ✓ shortening
• rye flour
• beer
• active dry yeast
• white sugar
• salt
• egg
• bread flour
• caraway seed
• cornmeal

Instructions

1. 1 Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
2. 2 The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
3. 3 Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
4. 4 Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
5. 5 Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

By Kitty