| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread, Osg |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
). Let stand in a warm place until light, then take 1 pint |
INSTRUCTIONS
Peel and slice one medium-sized potato. Add 1 t. each sugar and salt
and 2 T. corn meal. Pour over 1 pint boiling water, stirring well, let
stand over night in a warm place until light. Drain off liquid, add
1/2 t. baking soda and enough flour to make a stiff batter (about hot
water, 2 T. sugar, 1 T. salt, 1/3 c. lard. Mix this into flour (using
about 9 c.) then add light batter and mix into medium stif dough,
kneading well. Make into loaves, place in well greased pans. Bake in
moderately hot oven about 25 minutes. Note: Moderate oven is 350 - 400
F. Source: Mrs. Roy Geeslin, Jefferson Grange, Brown 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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