Ingredients
4 c. bread all-purpose flour
3 eggs
2 sticks margarine or 1 stick margarine and 1/2 c. butter flavor Crisco
1 c. milk
2 pkg. yeast
1/4 c. warm water
1/2 c. sugar
pinch of salt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
Large seaweed sheets for Korean gimbap — rice rolls with fillings
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Allow eggs to reach room temperature, then beat eggs in separate container and set aside. Scald milk in saucepan; add butter/shortening (cut into pieces) until melted and set aside to cool. Dissolve yeast in 1/4 cup warm water. When milk mixture has cooled, add yeast mixture; stir slightly to mix. Sift flour, sugar and salt. Add milk/yeast mixture. Combine all ingredients thoroughly. Place in a large bowl that can be tightly closed in refrigerator for 8 to 12 hours to rise. After rising, shape and bake at 400° until done.