| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread, Osg | 1 | Servings | |
INGREDIENTS
| 1 | Yeast cake; loose – softene d | |
| 1/2 | c | Sugar |
| 1 | c | Lard and butter; mixed |
| 1 | c | Milk |
| 4 | c | Flour |
| 2 | ts | Salt |
| 3 | Eggs; well beaten | |
| Sour cream | ||
| Sugar | ||
| Cinnamon |
INSTRUCTIONS
Sift flour and put in large kettle. Add sugar, salt, melted lard and butter, milk, yeast and eggs. Mix well and let stand to rise. Mix down with spoon, let rise again. Put into pans, let rise. When ready to put into oven, cover with thick sour cream, sugar and cinnamon. Bake at 350 F. about 40 minutes. Source: Ella Rider, Parma Grange, Cuyahoga County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of Ohio State Grange Home Economics Committee. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip
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