January 16, 2018
September 8, 2017
June 17, 2017
(makes about 3 ¾ pounds dough) 2 teaspoons active dry yeast ½ cup lukewarm water (110°F-115°F) ½ teaspoon granulated sugar ½ cup vegetable shortening or butter
I've been told that the wheat is altered and processed so different and that's why we're having so much wheat allergies. Is there any old fashion wheat...
