| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread, Osg, Rolls |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Potatoes; mashed |
| 1 |
c |
Lard |
| 1 |
c |
Sugar |
| 1 |
tb |
Salt |
| 1 |
qt |
Potato water |
| 2 |
|
Eggs; beaten |
| 1 |
|
Yeast cake |
INSTRUCTIONS
Scald lard and sugar with water, cool and add 2 beaten eggs, 1 cake
yeast dissolved in lukewarm water. Add enough flour to make a stiff
dough. Let rise 5 or 6 hours. Punch down and put in icebox. Will keep
for 10 days and you can make them as often as you need them.
Source: Esta Null, Springbow Grange, Warren 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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