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HOMEMADE BREAD

Mrs. Joas J. Miller
In a large bowl, put 2 tablespoons yeast, 1 tablespoon sugar and 2 cups lukewarm water. Let
set a few minutes. Add the remaining water from the 2-quart pitcher, 1 large stirring spoon lard,
1 tablespoon salt and 2 cups flour and beat. Stir in 2 more cups flour and beat hard until very
fluffy-like. Keep on adding flour, 1 to 2 cups at a time, and beating hard after each addition.
When the dough gets too stiff to beat, use your hands and work in enough flour to make a soft
dough, greasing hands occasionally. Grease bowl and dough and cover with clean towel. Let
rise in a warm place for ½ hour. Then knead down 2 times at 1 hour intervals. Form into loaves
and again grease tops. Stick each loaf with fork. When doubled in size (and loaf is light in
weight), start baking at 275 degrees oven for 20 minutes. Increase heat to 375 degrees and
bake until browned (about 1 hour).

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