| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread, Osg |
1 |
Servings |
INGREDIENTS
| 1 |
|
Yeast cake; loose – softene d |
| 1/2 |
c |
Sugar |
| 1 |
c |
Lard and butter; mixed |
| 1 |
c |
Milk |
| 4 |
c |
Flour |
| 2 |
ts |
Salt |
| 3 |
|
Eggs; well beaten |
|
|
Sour cream |
|
|
Sugar |
|
|
Cinnamon |
INSTRUCTIONS
Sift flour and put in large kettle. Add sugar, salt, melted lard and
butter, milk, yeast and eggs. Mix well and let stand to rise. Mix down
with spoon, let rise again. Put into pans, let rise. When ready to put
into oven, cover with thick sour cream, sugar and cinnamon. Bake at
350 F. about 40 minutes.
Source: Ella Rider, Parma Grange, Cuyahoga 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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