White bread (smith)

Yield: 2 Servings

Measure Ingredient
1 pint Milk
2 tablespoons Lard
1 tablespoon Sugar
1 tablespoon Salt
\N \N Flour

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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