| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread, Osg, Rolls |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Potatoes; mashed |
| 1 |
qt |
Water; lukewarm |
| 1 |
c |
Lard |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
tb |
Salt |
| 1 |
|
Yeast cake |
|
|
Flour |
INSTRUCTIONS
Mix pototes, lard, sugar, salt. Add well beaten eggs. Beat until
smooth, add potato water. Crumble in yeast and let rise 1 hour. Add
flour enough for stiff dough. Place in icebox overnight. Make into
rolls, let rise in warm place. Dough may be kept in icebox to 2 or 3
days and used as desired. Bake in hot oven, 450 F. for about 15
minutes.
Source: Mrs. Irma Beckett, Massie 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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