Mary Morony, Author of Apron Strings, Done Growed Up and If It Ain't One Thing

White Bread

White Bread fixin’s

White Bread

Two loaves

1 cake of yeast

½ cups warm water

1 cup scalded milk brought t’ room temperature

3 T. lard

¾ cup of water

Small handfull of sugar about ¼ cup

2 ½ t. salt

7 handsfull of bread flour 

Crumble yeast in a small bowl of warm water set aside t’ dissolve, ’bout 10 minutes.  Mix de hot milk, water, an’ lard  together. When room temperature, add de salt, sugar and’dissolved yeast.  Mix a few hands full of flour int’ mixture at a time, dump out on a floured board and knead in de rest of de flour.  De dough should be glossy, smooth, an’ elastic.

Put de dough in a greased bowl roll ’round to coat. Now cover wit’ a damp cloth an’ let rise for ’bout an hour. It should be ’bout double. Punch dough down an’ divide in half. Shape into two loaves.  Place each loaf in a greased bread pan an’ cover t’ rise again fo’ ’bout 40 minutes. Preheat oven to 425.  Turn oven down t’ 375 an’ bake fo’ 30 minutes or until de tops are nice and brown.


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