Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Monday, April 27, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 2 packages yeast
  • About 6 TBS sugar, divided
  • 3/4 cup lukewarm water
  • 2 pints lukewarm water
  • 13/4 TBS salt
  • 5 to 6 TBS shortening
  • All-purpose flour (may be at least four cups)
Dissolve yeast and 1 tsp. sugar into 3?4 cup lukewarm water.
In a large mixing bowl, pour 2 pints lukewarm water, 5 or 6 TBS sugar, salt and shortening.
When the yeasty liquid begins to bubble (about 5 or 10 minutes), pour it into the liquids in the large mixing bowl and stir gently. Add enough sifted flour to make a stiff dough.
Place dough on a board and knead until it is no longer sticky (about 10 to 15 minutes). Allow the dough to rise until it is about double in bulk. Punch it down and form it into four loaves. Place each loaf into a greased loaf pan and let rise again. Preheat oven to 400 degrees.
Bake for 15 minutes at 400 degrees, then 30 to 40 minutes at 375 degrees.
(This recipe was contributed as part of a "Cook of the Week" feature.)

PHCC - Click for Website
The Spencer Group - Click for Website
Rives S. Brown Realtors - Click for Website
Joe Cobbe CPA - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
A-CO - Click for Website
The Eye Site - Click for Website
McKinney - Lennox Industries - Click for Website
Lockman & Associates - Click for Website