|Milk||2 Cup (32 tbs)|
|Dry yeast||1⁄2 Ounce (2 Packages)|
|Pure lard||1⁄3 Cup (5.33 tbs) (Crisco)|
|Flour||4 1⁄3 Cup (69.33 tbs)|
|Butter||1 Pound (Real)|
Very Important: Kitchen must be heated (or hot) to make bread.
Butter is to be set on top of stove and melted by rising heat, not cooked.
Put milk on fire and let it come to a boil (or let it get hot; do not scorch milk or let it get cold).
While milk is yet on fire, take a large bowl and put 1/3 cup Crisco (or 2 heaping tbs Crisco or lard), 2 tbs sugar, and 1/8 tsp.
salt into it.
Put enough faucet water into a coffee cup to dissolve the yeast.
Take eggs, beat and pour over yeast mixture and mix very thoroughly - let sit until needed.
Pour hot milk over into the bowl of Crisco, sugar and salt; stir raal good until dissolved.
After dissolved thoroughly, pour eggs and yeast into the milk mixture.
Finally, sift flour in portions over into the mixture, stirring until thickened.
1.Grease hands with Crisco and knead the dough for 15 minutes.
2.Let dough sit and rise for 45 minutes to 1 hour.
3.Put a damp rag over rising dough (do not let rag dry out).
4.After bread has risen, knead 15 minutes to 1/2 hour. Break dough in small pieces, dip into butter and drop in baking pan. Let bread sit on stove top and rise half way. Place in oven and bake for 1 hour, or until brown.
5. Take leftover melted butter and cut slits in baked bread and pour the butter over the top of bread. Let sit for 5 minutes, then serve hot.
Serving size: Complete recipe
Calories 6413 Calories from Fat 4122
% Daily Value*
Total Fat 467 g718.2%
Saturated Fat 272.2 g1361.2%
Trans Fat 0 g
Cholesterol 1508.4 mg502.8%
Sodium 630.8 mg26.3%
Total Carbohydrates 474 g157.9%
Dietary Fiber 17.6 g70.4%
Sugars 56.2 g
Protein 92 g184.7%
Vitamin A 245.7% Vitamin C 0.07%
Calcium 76.3% Iron 164.2%
*Based on a 2000 Calorie diet