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Breads, Rolls, and Muffins - Angel Wings Bread

  • 2 packages "rapid rise" dry yeast
  • 1 cup lukewarm water
  • 1 cup shortening
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 1 cup boiling water
  • 2 eggs, beaten
  • 6 cups all-purpose flour
  • 2 sticks butter or margarine, melted

Dissolve yeast in lukewarm water. Mix shortening, sugar, and salt and add boiling water. Mix and stir until shortening is melted. Add eggs and mix well. Add flour and yeast alternately to shortening mixture. Mix well and place dough in a large mixing bowl covered with a clean dish towel. Place in a draft-free place and allow dough to double in size.

Knead on a floured surface and roll out to about 1/2-inch thick. Cut dough into lengths of different sizes and dip in melted margarine. Place in tube or loaf pans, layer upon layer, until pans are half full. Let rise to top of the pans. Bake at 350° until tops are brown. Yield: Two loaves.
Submitted By: Genevieve Carr
Franklin Farmers Co-op
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