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LENTEN BREAD AND ROLES

Contents

Meatess and Dairyless

  • Artoclasia

    MEATLESS AND DAIRYLESS

    ARTOCLASIA

    Father Andrew Harrison

  • 2 pkgs. Compressed or dry yeast
  • ½ c. water
  • ¾ c. sugar
  • 2 tsp. salt
  • 1-½ c. water
  • ¼ c. oil
  • 5½ to 6 c. all-purpose flour
  • 1 tsp. cinnamon

    Dilute yeast in ½ c. water. Add sugar, salt and stir. Add water and oil. Add 3 cups of flour mixed with cinnamon and stir until batter is smooth. Add remainder of flour until dough is soft but firm. Knead until bubbles appear on the surface of the dough and it is smooth and satiny in appearance. Divide the dough into 5 equal parts and place in 5-inch round pans. Let rise in pans until almost double in bulk. Bake in a 400° oven for approximately 15 minutes, or until tops are golden brown. Remove from the pans and cool on racks for 10 minutes. Brush tops lightly with honey. When cool, sprinkle powdered sugar on top.

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