| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread, Osg |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Potatoes; mashed |
| 1 |
c |
Sugar |
| 2 |
|
Yeast cakes |
| 1 |
c |
Shortening |
| 4 |
|
Eggs |
|
|
Salt |
|
|
Flour |
INSTRUCTIONS
Soften yeast in lukewarm water. At noon, mix pototes, sugar, yeast and
salt. Beat together and let stand until real light. Add shortening,
eggs and flour enough to stiffen. Let rise until bedtime, make into
biscuits, let rise in cool place until morning (should be double their
size.) Before putting into oven brush with butter, flour and cinnamon,
thoroughly mixed and sprinkled with sugar.
Note: No time or temperature given. Try hot 400 - 450 F. oven for
about 15 minutes.
Source: Mrs. Fred J. Ebright, Valley College Grange, Wayne County, OH
Mrs. John Wirt, Moreland Grange, Wayne 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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