0
(0)
CATEGORY CUISINE TAG YIELD
Dairy American Bread 24 Servings

INGREDIENTS

1 c Milk, scalded
1 1/2 t Salt
2 1/2 T Sugar
1/4 c White corn meal
1 c Water, lukewarm
2 T Lard
Flour
Milk

INSTRUCTIONS

From: nicky02114@aol.com (Nichola Collins at America Online)  Date: 18
Mar 1995 05:46:00 -0700 This recipe comes from an  out-of-print book
called "American Regional Cookery", written by  Sheila Hibben, dated
1947.  Let milk cool to lukewarm and add salt, half the quantity of
sugar,  and the corn meal.  Pour the mixture into a stone crock of jar,
cover, and set in a bowl of hot water.  Keep in a warm place about 6
hours, or until it ferments.  When gasses escape freely, pour in the
lukewarm water, and add lard,  remaining sugar, and 2 cups of flour,
beating well.  Put jar back in  bowl of hot water, and let rise until
batter is light and bubbly.  Turn into a warmed mixing bowl, and
gradually stir in enough more  flour to make rather stiff dough.  Turn
onto a floured board and  knead for 12 minutes. Put into 2 greased
bread tins, brush with milk,  cover with a clean cloth, and let rise in
a warm place until two and  half times original bulk.  Bake in
moderately hot oven (375 degrees F.) for 10 minutes.  Lower  heat to
350 degrees F. and bake 25 minutes longer.  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Famous last words: I’ll get right with God later”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 68
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: <1mg
Sodium: 146mg
Potassium: 17.2mg
Carbohydrates: 12.6g
Fiber: <1g
Sugar: 1.4g
Protein: 1.5g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?