White bread (smith)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Milk |
| 2 | tablespoons | Lard |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Salt |
| Flour | ||
Directions
Scald milk, then cool with water until tepid, then add 1 pt lukewarm water. Dissolve 2 compressed yeast cakes in ½ c. lukewarm water and 1 T. sugar. Let rise, add to milk, etc. Add flour and knead in big loaf, until it handles nicely but not too stiff. Cover and let rise 2 hours, knead down once more, let rise 1 hour. Knead in loaves, let rise 1 hour, or until double in bulk. Bake 50 minutes, 425 F. for 15 minutes, 350 F. remainder of time. Will make 2 or 3 loaves. You can use water instead of milk, and can add 3 medium size, boiled and mashed potatoes if prefered.
Source: Merle Smith, Jefferson Grange, Ashtabula County, OH
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