One or two at a time, fry the bars until nicely browned - about 30 seconds per side. Use a flat spatula to lift a bar of dough into the hot oil. In a heavy 5-quart pot or Dutch oven, heat the oil to 370☏.Let rise until doubled in volume - about 45 minutes. Then cut each rectangle into 6 2-inch-wide "bars." Place the bars on a parchment-lined baking sheet or board, and cover loosely with greased or non-stick-sprayed plastic wrap. One at a time, roll each half into a 12 x 4-inch rectangle. Punch down the dough, and form it into a log on a lightly-floured board.Cover the bowl with plastic wrap, and set it in a warm location until the dough doubles in volume - about 90 minutes. Put the dough in a large greased bowl, and then invert the dough to grease its other side. Knead the dough on a lightly-floured board until smooth and elastic - about 5 minutes. Add the remaining flour, and mix with the spoon until a shaggy dough develops. Then add 2 cups of the flour, and stir the mixture 100 times in the same direction to achieve a fairly smooth batter. Add the shortening, and break it up, just a little, with a stout spoon. Then whisk in the milk, sugar, egg, and salt.
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