Creole Bread

Ingredients

 * 2 lbs flour (8 cups) 900g
 * 1 tsp salt 5ml
 * 1/2 cup shortening or cooking oil (1/4 lb) 112g
 * 2 tsps yeast 10ml
 * 2 tblsps Sugar or honey 30ml
 * 1-1/2 cup milk (coconut, evaporated, or dried milk) 375ml

Directions

 * 1) Wash hands. Collect all equipment and ingredients.
 * 2) Set yeast. In 1/2 cup warm water use 2 tsps yeast, 2 tsps Sugar, 2 tblsps flour (opitonal)-set aside. (If instant yeast is used omit step 2, then add yeast to dry ingredients).
 * 3) Warm milk, fat, Sugar, and salt-Set Aside. (Do Not Boil). Sift flour, make a hole in the centre-remove 2 cups flour to add later (if sticky).
 * 4) Mix yeast and warm milk. Add milk mixture to flour. Mix with wooden spoon.
 * 5) If sticky, add flour from the 2 cups to make firm.
 * 6) flour table-knead until smooth without stretching dough.
 * 7) Put in greased bowl, cover with a damp cloth until double is size. Punch down-knead again. Make into six round balls.
 * 8) Put on greased pan-let rise again, bake 400 F/205 C for 30–35 minutes.
 * TIP: If dough becomes sticky-don't panic. Add flour until dough becomes firm to knead.