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This recipe was cut out of the Dakota Farmer. I have included in the directions the complete text from the magazine. I know Mom really liked to read the recipe section of this publication. I have vivid memories of being excited when I learned to read and could read the magazine as well. Too bad there wasn’t a bookmobile in Antelope township!!!!

  • 1 package yeast
  • 1 quart water
  • 1 cup sugar
  • 1 cup shortening, melted
  • 1 cup sugar
  • 6 eggs
  • 1 tablespoon salt
  • 10 cups flour, or more

 

To Dakota Farmer: In answer to Mrs. H.C., Bon Homme Co., S.D., who asks for a recipe for bread for which the yeast is set at night and the bread is baked the following day.

Put in a jar and let set overnight 1 package yeast, 1 quart water and 1 cup sugar.

In the morning add 1 cup melted shortening, 1 cup sugar, 6 eggs, beaten, and 1 tablespoon salt. Mix well. Add yeast mixture and flour enough to make a soft dough (10 cups or more).

If the dough is not stiff enough there will be air holes. Let rise several times during day and knead well each time. Make into loaves or buns the size of an egg. Let rise overnight and bake in the morning. If the buns or loaves rise too fast knead during the night. Bake at 350 degrees until done.

– Mrs. O.R., Spink Co., S.D.

 

 

 

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