Shug Geter Bread This is the bread I always made for you kids when you were little. It makes great rolls too (particularly onion rolls). Roberta Jukes and I found this recipe in a woman's magazine and decided to give it a try - we congratulated ourselves on our good fortune for years! It was the first 'real' bread I ever made. The recipe was lost for a number of years and if you google it, you won't find it. One day I was reorganizing my book shelf and came upon and old cookbook - and as I pulled it off the shelf this recipe fell out. Once again, it's my favorite recipe. 1/2C shortening (can be unsalted butter) 1/2C sugar 2 tsp salt 1 C milk 2 eggs 2 pkg dry yeast desolved in 1 C warm water with 1 tsp. sugar 6 - 6 1/2C flour Mix shortening, sugar and salt in a large bowl. Heat milk - cool, then add 2 beaten eggs. Soften yeast in 1 C warm water and 1 tsp. sugar (or honey) - let it develop for 15min or so and add to shortening mix. Add 4 Cups of flour - beat until smooth - add enough flour to make the dough workable. Turn out onto board and knead, adding flour as you go until you have a soft pliable dough. Place in greased bowl, cover and let rise for 1 1/2hrs. Punch down and then let rest for 10 min. Divide dough into 3 rounds - shape and press into loaf pans - let rise for 60 minutes. Preheat oven to 400 degrees - bake 25 min... or until loaf sounds hollow. Note: Dinner Rolls: Divide dough into 36 balls - bake on cookie sheet, or bake in muffin tins. Onion Rolls - dip shaped rolls into beaten egg then dip into chopped onion - optional - sprinkle with poppy seeds. Back to Yeast Breads