INGREDIENTS

INSTRUCTIONS

Heat buttermilk, stirring constantly.  Cool  Add dissolved yeast and enough
flour to make a soft sponge.  Cover and set in a warm place over- night. In
the morning add sugar, salt and shortening.  Beat until smooth and add
enough flour to make a dough stiff enough to knead.  Work until smooth and
add enough flour to make a dough stiff enough to knead.  Work until smooth
and elastic.  let rise to double in bulk, knead again and form into loaves.
Cover pans, let rise again, to double in bulk, and bake in a hot oven about
45    minutes.
~- HOW TO USE COMPRESSED YEAST:
In using compressed yeast you may use double or even tripple the quantity
of yeast given in your recipe in order to shorten time of fermentation. Be
sure not to let your dough get too light at any stage of the procedure.
(In other words, don't let the dough go for too long a rise.  If you use
this procedure and watch your dough texture/height, there is no reason why
this should not work, and want the joy of doing it yourself.) -- >From:
Katie E Green <kgreen@u.washington.edu>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Fredericksburg Home Kitchen Cook Book
  NOTES :
This is from the Fredericksburg Home Kitchen Cook Book,
first published in 1846.  I Have the Centennial Edition, 1946.
Great
find, a bit pricey, in the book stalls.  There are two yeast
recipes,
followed by a Buttermilk Bread recipe.  These are old recipes, but
my
grandmother made her own yeast on the farm and followed the same
procedure
in Iowa, turn of the century.

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