Father’s Favorite Ceresota 4-Hour Bread

Ingredients	Instructions
2 yeast cakes ¼ C. sugar 2 C. warm liquid* 4 t. Vinegar (omit) 6 ½ C. Ceresota Flour 1 T salt 2 T melted shortening	Dissolve yeast and sugar in warm liquid. Let stand 10 minutes, then add vinegar, salt, shortening, and half the flour. Beat until smooth. Let stand in warm place until bubbly. Add enough flour to knead. Knead at least 10 minutes, or until dough is smooth and elastic. Cover and let rise 1 hour. Make until 2 loaves. Put into oiled pans. Let rise until doubled in bulk. Bake at 375F for 45 minutes. Remove to rack. *(For liquid, use warm water, then add enough dried milk to equal or more than equal whole milk)

Ingredients

Instructions

2 yeast cakes
¼ C. sugar
2 C. warm liquid*
4 t. Vinegar (omit)
6 ½ C. Ceresota Flour
1 T salt
2 T melted shortening

Dissolve yeast and sugar in warm liquid.
Let stand 10 minutes, then add vinegar, salt, shortening, and half the flour.
Beat until smooth.
Let stand in warm place until bubbly.
Add enough flour to knead.
Knead at least 10 minutes, or until dough is smooth and elastic.
Cover and let rise 1 hour.
Make until 2 loaves.
Put into oiled pans.
Let rise until doubled in bulk.
Bake at 375F for 45 minutes.
Remove to rack.
*(For liquid, use warm water, then add enough dried milk to equal or more than equal whole milk)

Father was Ralph Ford, Ruth’s father and my grandfather.
Ceresota flour has been around for awhile. It is still produced by Hecker’s Ceresota. Warning! Google informs that Hecker’s website may cause you woe, especially if you are using an older version of MS Internet Exploder…