| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Boiling water |
| 1 |
c |
Bran flakes |
| 3/4 |
c |
Shortening |
| 1 |
|
Cake yeast |
| 3/4 |
c |
Sugar |
| 1 1/4 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
c |
Warm water |
| 5 |
c |
Flour |
INSTRUCTIONS
Pour boiling water over bran flakes. Add shortening and sugar. Cool. Add
yeats, salt and eggs to warm water. Combine mixtures. Add 4 cups flour.
Knead dough into 1 cup flour on board. Put in greased bowl; chill. Pinch
off and use as needed. Let rist on greased cookie sheet about 2 hours
before baking. Bake at 375 for 20 minutes.
MRS J.B. MOORING (ETHEL)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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