Mother’s Bread
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| Ingredients | Instructions |
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4 cups warm water / evaporated milk mix 1 cake Fleischman's yeast or 1 package dry yeast dissolve yeast in milk mixture add 4 tsp salt, 4 tbsp shortening mix in 8 cups flour to make soft dough |
cover, keep warm, let rise to double bulk add enough flour to allow dough to be handled knead dough for 10 minutes let rise to double bulk form into 3 loaves let rise to double bulk bake 45-60 minutes at 375 allow to cool before slicing |
Mother was Margaret Todd Ford, Ruth’s mother and my grandmother.
I remember this bread as being very tasty.
Image of finished product curtesy my son John who baked it.
We enjoyed it in March 2016 at our annual Catskill ski extravaganza.
It was as tasty as I remembered!