Bread - Verdin

Bread - Verdin

An old recipe from 1925 for Bread


1 tablespoon lard
1 tablespoon salt
4 tablespoons sugar
1 cup boiling water
5 cups milk and water, or all water
Yeast cake


1 tablespoon lard, 1 tablespoon salt, 4 tablespoons sugar, 1 cup boiling water to dissolve this. Add 5 cups of milk and water or all water so that it will be tepid (better too cool than too hot), soak yeast cake, and add. Add flour to make batter a little heavier than for pancakes. Let rise. In the morning add a little warm milk and enough flour to make a nice elastic dough, knead 20 minutes, set away to rise and when light cut loaves, work little and put loaves into greased pans and let rise. Bake from 50 to 60 minutes. Put a little melted lard on loaves when you put them to rise, to prevent dough from getting a hard crust.


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