Tushy Bread
Source: Laura Goldstein's Mom in Port Jefferson, Long Island
Ingredients:
5 cups of flour
2 pkgs of Flieshman's yeast
6 Tblsp of sugar
2 tsp of salt
1 cup of milk
3/4 cup of water
2 Tblsp butter, softened
1 Tblsp butter, melted
2 pkgs of Flieshman's yeast
6 Tblsp of sugar
2 tsp of salt
1 cup of milk
3/4 cup of water
2 Tblsp butter, softened
1 Tblsp butter, melted
Directions:
01. Combine 2 cups of flour, yeast, sugar & salt, mix well
02. Heat milk & water & softened butter until very warm (100º) - not boiling
03. Add milk mixture to flour mixture, beat at low speed
04. Add additional flour little by little until dough is firm
05. Knead down for 10 minutes, until smooth
06. Place dough ball into greased bowl, covered with Saran Wrap.
Let rise for 45 minutes or until doubled
07. Punch down dough & divide into 2 equal portions
08. Place each one into buttered loaf pan, covered with Saran Wrap.
Let rise for 30-40 minutes
02. Heat milk & water & softened butter until very warm (100º) - not boiling
03. Add milk mixture to flour mixture, beat at low speed
04. Add additional flour little by little until dough is firm
05. Knead down for 10 minutes, until smooth
06. Place dough ball into greased bowl, covered with Saran Wrap.
Let rise for 45 minutes or until doubled
07. Punch down dough & divide into 2 equal portions
08. Place each one into buttered loaf pan, covered with Saran Wrap.
Let rise for 30-40 minutes
Pre-heat oven to 350º
09. Before baking, slit each loaf down the middle and pour in melted butter
10. Bake for 30-35 minutes
10. Bake for 30-35 minutes
Note: Bread should be 190º internal when done.
Note: Let cool on rack for at least 40 minutes.
Note: Let cool on rack for at least 40 minutes.
