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|St. Joseph's Day Bread
|Recipe contributed by my wife Judy Perin
- 1 1/2 cups of warm water
- 2 packages of dry yeast
- 2 tablespoons of shortening
- 1 tablespoon sugar
- 1 tablespoon oil
- 2 teaspoons salt
- 4 1/2 cups flour
- 1 egg, slightly beaten
|Combine in a bowl the warm water, yeast, shortening, sugar, oil and salt. Let this sit for 5 minutes. In a mixing bowl put 2 1/2 cups of flour and add the yeast mixture. Beat together until all ingredients are completely blended. Stir in enough of the remaining flour to form a dough. Turn dough onto a floured board. Knead in more of the flour to form a stiff and smooth dough. Shape it into a ball. Place it in a greased bowl, cover and let it rise in a warm draft free location until dough doubles in size. Punch dough down and divide the dough into 6 equal pieces. Cover and let the dough rest for 10 minutes. Roll each piece of dough into a 12 inch long rope. Take 3 of the ropes and braid together to form a long braid, you will get 2 loafs of bread.
Place on a greased baking sheet, cover and let rise in a warm draft free location until double in size. Brush top with beaten egg and bake in a preheated 400 degree oven for 25 minutes or until golden brown. Remove from cooking sheets and cool on wire racks.
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