| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Master mix, Breads | 1 | Batch | |
INGREDIENTS
| 4 | c | Sifted bread flour |
| 2 | c | Warm water |
| 1/2 | Cake yeast | |
| 2 | tb | Warm water |
| 1 | ts | Baking soda |
| 1 | tb | Salt |
| 1/3 | c | Melted lard |
| 3 | More cups sifted flour | |
| Mrs. Mamie Rasmussen | ||
| Capper's Weekly | ||
| 7 April 1934 |
INSTRUCTIONS
Sift the flour once and measure out 4 cups. Then soften the yeast in 1/4 cup warm water. Combine with the remaining water and add to the flour. Beat well. Cover this mixture and let stand in a warm place overnight. In the morning add baking soda and salt dissolved in 2 tablespoons warm water. Add lard and beat well. Then add the other 3 cups of flour gradually, mixing until smooth after each addition. Cover and let rise again until double in volume. Then turn on to a lightly floured board and knead until the dough is smooth and elastic and not sticky to touch. Divide into small portions and roll each out into a thin sheet. Cut with a cookie cutter and prick each one well with a fork. Bake in an oven about 500F. until a delicate brown. Soda crackers are as old as the hills, but if you look in a recipe book to find how to make them, you may look in vain. Submitted by John Hartman Indianapolis, IN 16 April 1996 Posted to MM-Recipes Digest by "John M. Hartman" <[email protected]> on Feb 27, 1998
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