Bread

Ingredients

• 214 sieves of flour
• 1 good teaspoon salt
• 1 pint good yeast
• 34 quart of luke warm water
• one tablespoon of lard melted into it

Method

1. 1

   Make a hole in center of flour, take yeast and water with melted lard.

2. 2

   Make a thin batter with part of flour and let raise for two hours, then mix into a nice dough, using what flour is needed.

3. 3

   Let raise again and make into loaves.

4. 4

   Bake 1.5 hours.

5. 5

   This will make six medium sized loaves.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 3. The excerpt below is the record exactly as published.

bread dough. Let raise again then mold or cut with biscuit cutter. Let raise again, sprinkle top with sugar and cinnamon and then bake in moderate oven. Ss MRS. WALTER CHRISTENSEN, ~ CARBON COUNTY COOK BOOK < Coffee Rolls. 2 cups flour, 2 tablespoons shortening, 2 table- spoons baking powder, little salt. Mix and-sift flour, salt and bak- ing powder. Add shortening and mix in thoroughly with a fork. Add milk until dough is stiff enough to roll, cut in strips and fry like doughnuts. ! MRS, C. H. STEVENSON. Cinnamon Buns. 1 pint milk scalded and cooled, 1 cake of Fleischmann’s yeast dissolved in the milk, 14, pound melted fat, 2 tablespoons sugar, 2 eggs well beaten. Mix well together and add sufficient flour to make a soft dough. Knead lightly, adding cin- namon to taste. Put in warm place. When light roll into a sheet, spread with butter, dust with sugar and currants. Make into a long roll and cut. Stand in a well greased pan and let raise until very light. Bake in a moderate oven three-quarters of an hour. MRS. WM. BENNETT, Sunnyside. Bread. 214 sieves of flour, 1 good teaspoon salt. Mix. Make hole in center of flour, take 1 pint good yeast, 34 quart of luke warm water with one tablespoon of lard melted into it

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