Mrs. D. Buczton's Bread Dough

Ingredients

• one quart of buttermilk
• one cup of lard
• salt
• flour enough to make a moderately stiff dough

Method

1. 1

   Scald buttermilk, add lard, and pour over the mixture.

2. 2

   Set in a warm place to rise.

3. 3

   When risen, knead down and set to rise again.

4. 4

   Knead down and place in a large stone crock or bowl, covered tightly.

5. 5

   When needed, cut off a piece, roll out, and bake immediately.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 23. The excerpt below is the record exactly as published.

one quart ? of buttermilk, aug one cup of lard, and pour all over the iti ii “ aa set in a warm ae ie rise over ea In the morning alue! galt and flour enough to make a moderately stiff dough; set in a - warm place to rise, and, when risen, knead down and set to rise again. This time knead down and place in a large stone crock or ~ bowl, covered tightly with a tin pan to prevent the surface from drying, and set away in a cool place. When needed, turn out ona _ bread-board, cut off a piece as large as you wish to use, roll out to the thickness of ordinary soda biscuit, cut, and put in the oven to bake’ immediately. Set away the rest of the dough as before, and it will _ keep a week in winter, and i is very convenient for hot breakfast- rolls.— a Mrs. D. Buczton. VIENNA Roms. _ Have ready in a bowl a table-spoon of butter or lard, nade sof by warming a little, and stirring with a spoon. Add to one quart ef unsifted flour two heaping tea-spoons baking powder; mix and ___ aift thoroughly together, and place in a bowl with butter. Take Gg more or less sweet milk as may be necessary to form a dough of - _asual stiffness, according to the flour (about three-fourths of a pint), : put into the milk half a tea-spoon of salt

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