Bread

Ingredients

• one quart flour
• one teaspoonful salt
• one teaspoon sugar
• one teaspoon lard
• one large cup of the above yeast

Method

1. 1

   Mix flour, salt, sugar, and lard.

2. 2

   Add yeast and knead to form dough.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 64. The excerpt below is the record exactly as published.

BREAD. "Behind the nutty loaf is the millwheel; behind the mill is the wheat field ; on the wheat field rests the sunlight ; above the sun is God." — James Russell Lowell. MEASURES AND WEIGHTS. One quart of sifted flour is one pound. One pint of granulated sugar is one pound. Two cups of butter (packed) are one pound. One pint of butter is one pound. One quart of Indian meal weighs one pound two ounces. One quart of powdered white sugar, one pound one ounce. One quart of best brown sugar, one pound two ounces. Ten eggs are one pound. Five cups of sifted flour are one pound. One wine glassful is half a gill. Eight even tablespoonfuls are a gill. Four even salt spoonfuls make a teaspoon. One saltspoonful is good measure of salt for all custards, etc. Two gills are half pint. Four teaspoonfuls are equal to one tablespoonful. Rolls and Light Bread. — Take three pints of unsifted flour, and at noon have boiled a large Irish potato ; while the potato is boiling, dissolve the half of an yeast cake in a coffee cup of lukewarm water. Take one of the three pints of flour, and sift it into a bowl ; mash the potato quickly and very smoothly and while hot ; put it into the pint of flour, and mix potato and flour together with the hand; add a teaspoonful of sugar and a small teaspoonful of salt. Now pour onto this the cup of HOW WE COOK IN TENNESSEE. 113 dissolved yeast; beat this batter well with a spoon; cover this bowl of batter, and place it where it will keep moderately warm. Abont eight o'clock at night, sift the other two pints of flour on the biscuit board, leaving out a very little to knead the dough in the morning. Then take a tablespoonful of lard (not heaping) ; mix it into the flour, adding another teaspoon- ful of sugar and a teaspoonful of salt. Now pour the batter into this flour and knead the dough well; put this dough into a jar or bowl that has a cover. Early next morning knead this dough over; make into rolls, and set to rise for breakfast. If this recipe is exactly followed, it can not fail. — Mrs. H. R. Lan- caster. Parker House Rolls. — Add to one pint hot milk one teaspoon salt, one tablespoon each of butter and lard, one tablespoon sugar; cool; add one compressed yeast; place in center of one quart Dainty flour, stirring in flour to make thick batter ; cover, let rise ; knead rest of flour in ; let rise double ; roll out to quar- ter inch; cut with form; indent each; brush with butter; fold one-half over other; set in pan; cover for one hour; then bake fifteen or twenty minutes. Yeast for Bread. — Boil and mash four potatoes, add one cup flour and pour over this a big quart of boiling water. When cold add one yeast cake soaked in half cup water. Bread. — One quart flour, one teaspoonful salt, one teaspoon sugar and one teaspoon lard. To this add one large cup of the above yeast

Cook this with the app: pantry check, scaling, and the assistant.