BRAKE BREAD RECIPES

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Steps:

• Combine water and milk; stir well, and chill thoroughly.
• Combine flour, baking powder, sugar, and salt; stir well. Cut in shortening using a pastry blender until mixture resembles coarse meal. Add milk mixture, and stir with a fork until dry ingredients are moistened. Shape dough into a ball, and chill.
• Press chilled dough through a bread brake until air bubbles form. Repeat procedure for 30 minutes, folding dough each time to incorporate air between the layers.
• Roll dough to 1/2-inch thickness; cut with a 1 3/4-inch biscuit cutter. Place biscuits on lightly greased baking sheets. Prick biscuits with the tines of a fork, and brush with melted butter. Bake at 350° for 30 minutes.