Rolls and Bread
1 yeast cake
1/2 cp sugar
2 tsp cinnamon
1 tsp salt
5 cps flour, measured before sifting
lard, size of a small egg
1 - Put yeast cake, milk and spice to soak together for 10 minutes while you sift your flour into a bowl
and work the lard into the flour until it is all crumbled well.
2 - Then add salt and the milk and yeast mixture.
3 - Work well together, and cover with a dusting of sifted four, then cover bowl and set in a corner free
from drafts to rise.
4 - The necessary time to rise is governed by the temperature. In the su7mmer rolls ris4e in an hour,
in winter they take much longer.
5 - When the dough appeaqrs to have doubled its size take a spoon and work it down again to the original
size, then put to rise again, and proceed as before.
6 - The second time they rise and are worked down is the time to make them into rolls or bread as desired.
7 - As you roll each roll into desired size, roll for a minute in melted lard, and place in baking pan.
8 - When your roll or bread pan is full leave room for rolls or bread to double its size.
9 - Sprinkle sugar or cinnamon on top, leave to rise, watch carefully.
10 - When they have doubled in height put in fairly hot oven and bake about 40 minutes,
11 - You must use your judgment. Bread making is an art, but very easy to do. Again experiment.
12 - From this simple foundation recipe many delicilus rolls and breads cam be made.
13 - Add a package of raisins for raisin bread or 2 cups of chopped nuts for nut bread.