Lucky Shamrocks Bread
March 2020
Ingredients
- 2 tsp. active dry yeast
- ½ cup lukewarm water 110 F-115 F
- ½ tsp. granulated sugar
- ½ cup vegetable shortening or butter
- ½ cup granulated sugar
- 1 large egg beaten
- 1 ½ tsp. salt
- 2 cups milk scalded and cooled to lukewarm
- 7 ½ -7 ¾ cups all-purpose flour or bread flour or 4 cups whole wheat flour plus
- 3 1/4-3 1/2 cups all-purpose or bread flour
Instructions
- In small bowl, dissolve yeast in lukewarm water, stirring in ½ teaspoon sugar. Let stand 5 minutes. In mixer bowl, beat shortening with ½ cup sugar; add egg, salt, cooled milk and dissolved yeast.
- Stir in flour a little at a time until dough is stiff enough to knead. Knead by hand or with dough hook 8 minutes or until smooth and elastic. Place in greased bowl; cover and let rise until doubled. Punch down dough. Shape as desired.
- To make 12 shamrocks, roll 1 pound of dough into a 10” x 12” rectangle. Cut into 12 equal strips.
- Roll each strip into a 16- to 18-inch rope. Form a loop, leaving 2 inches for the stem. Form a second loop. Loop the remaining dough; tuck and seal the end in the back. Place on greased baking sheets, re-shaping leaves and curving stem. Cover; let rise 20 minutes. Beat together 1 whole egg and 1 tablespoon water; brush on shamrocks. Sprinkle with green sugar. Bake at 400 F, 12 minutes or until golden.
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