Bread

Ingredients

• one and one-half pint of lukewarm water
• a large tablespoonful of lard
• half a teaspoonful of salt
• arts of flour

Method

1. 1

   Stir in lard and salt, then pour in the water.

2. 2

   Make a soft dough, work it for five minutes or less, shape into loaves to fill the pan halfway, and let rise until it fills the pan.

3. 3

   Bake in a hot oven for about one hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 71. The excerpt below is the record exactly as published.

large table- spoonful of lard and half a tea-spoonful of salt; then pour in the rising and one and one-half pint of lukewarm water. Make a soft dough, work it five minutes or less, make into loaves to about half fill the pan, and set in a moderately warm place to rise till it fills the pan. When well risen, bake in a tolerably hot oven about one hour. Mrs. Frank Peale, Carlisle, Ky. ROLLS. Take two tea-cupfuls of yeast, one egg, two table-spoonfuls of white sugar, two quarts of flour, butter and lard mixed the size of an egg. Beat the egg, yeast, and one spoonful of the sugar together, stir shortening and one spoonful of the sugar into the flour. Pour in the yeast, and add enough water to make dough. Roll out, and cut like biscuit. Put two pieces together with butter between. Let them rise, and bake. Mrs. Desha. LIGHT ROLLS. Take one quart of flour, one large iron spoonful of lard, a pinch of salt, two table-spoonfuls of sugar, one tea-cupful of yeast. Make up in summer with cold water, or in win- ter with warm water. In summer make up at one o'clock and set aside to rise, or in winter at eleven o'clock. An hour before tea, work and make into shape. Grease slight- ly on top to prevent them from getting hard, and when they have risen bake in a moderate oven. Miss Mollie Chiles, Lexington, Ky. ROLLS. Stir enough flour into half a pint of hot buttermilk to make it very stiff, and when cold add one cake of dissolved yeast, and let it rise all night. In the morning, take three pints of flour before it is sifted, two iron spoonfuls of sponge, lard the size of an egg, one tea-spoonful of sugar, salt, and The New Kentucky Home Cook Book. 141 sufficient lukewarm water to make a soft dough. Make into rolls, set to rise, and bake. Mrs. A. A. Walworth. WHITE MOUNTAIN ROLLS. Take sixteen cupfuls of flour, one-half cupful of sugar, one cupful of butter, one cupful of yeast, the whites of four eggs beaten to a stiff froth, four cupfuls of boiling milk. Melt the butter and sugar in the milk, having the milk luke- warm, and mix the bread, adding the whites of the eggs after mixing in part of the flour. Knead stiff, and let rise in a warm place overnight. In the morning, knead into rolls, let rise till light, rub the beaten white of an egg over the top of the rolls, and bake for thirty minutes. Miss Harrison. TEA ROLLS. Take one quart of flour, one tea-spoonful of salt, two tea- spoonfuls of baking-powder, lard the size of an egg. Mix the baking-powder and salt through the flour, then the lard. Work into a soft dough with nearly a pint of sweet milk. Roll out thin on the biscuit-board; spread with melted but- ter, and sprinkle with sugar. Then roll it over and over, and cut down in slices about three-quarters of an inch thick. Lay flat in the biscuit-pan, and bake quickly. Very nice. Mrs. William Davis. PARKER HOUSE ROLLS. Dissolve two table-spoonfuls of white sugar, one tea-spoon- ful of salt, three-fourths of a tea-cupful of good yeast, one cupful of lard in one quart of warm milk, four quarts of flour

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