Belizean Creole Bread

\ Creole Bread Ingredients: Preheat oven and stratch ur bum: 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 Read the recipe carefuly and know what is required Wash hands. Collect all equipment and ingredients. 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). 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). Mix yeast and warm milk. Add milk mixture to flour. Mix with wooden spoon. If sticky, add flour from the 2 cups to make firm. flour table-knead until smooth without stretching dough. Put in greased bowl, cover with a damp cloth until double is size. Punch down-knead again. Make into six round balls. 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.