Virginia Clise Bread Food

VIRGINIA CLISE BREAD

Steps:

• In a large bowl, stir yeast into 1 cup warm water to dissolve. Stir in 1/4 cup sugar. In a separate large bowl, stir salt into 5 cups warm water to dissolve; stir in shortening and remaining 1/4 cup sugar. After yeast foams, stir salt mixture into yeast mixture.
• Mix in the 1/2 of the flour, and then mix in remaining flour 2 cups at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.
• Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Form the dough into approximately 30 to 40 rounds. Place on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake rolls in preheated oven 15 to 20 minutes, or until brown. Serve warm.

VIRGINIA SPOON BREAD

Steps:

• Preheat oven to 375° and grease a 8x8x2-inch baking pan.
• Stir cornmeal and grits into water very slowly over low heat until the mixture is thick and smooth.
• Stir frequently, it will take about 30 minutes.
• Beat in the butter, cream and salt, then the egg yolks.
• Whip egg whites until soft peaks form and fold into cornmeal.
• Pour into prepared pan and bake for 30 minutes, or until puffed and lightly browned.
• •Serving Ideas : Serve immediately with lots of butter.