I am sharing with you today a recipe near and dear to my heart. My Grandmother was an awesome baker.
She could make some of the most amazing baked pies, cakes, fresh donuts, cinnamon rolls, dinner rolls and bread.
She passed onto me the recipe for her bread dough many years ago, and it has always been a favorite of mine, and is really simple to make.
I altered the recipe to use the new Rapid Rise Instant Yeast, which is the only change I have made in all these years.
I offer you this week a recipe for simple bread dough, made in the same Ozark tradition for more than 100 Years.
Simple Bread Dough
6 Cups Plain Flour
1/3 Cup Sugar
1 tbs. Salt
½ Cup Lard (or Shortening-LOL)
1 /4 of 1” fresh yeast Cake, or ¼ Cup Rapid Rise Yeast.
Combine Flour, Sugar, Salt and Lard in large mixing bowl and mix to consistency of almost like cornmeal.
If using the cake yeast, dissolve the yeast in 1 cup warm water and a pinch of sugar, allow to begin to foam.
If using the instant yeast, add directly to the dry mixture and mix well.
Add the 1 Cup of water (Slightly warm) to the flour mixture mixing as you go.
Continue to add small amounts of Warm water until the mixture smooth’s out and begins to form a sticky consistency.
Place on a floured work surface and sprinkle lightly with flour.
Starting from the outside pull the dough towards the center on the pile, pressing firmly, working the dough with the dry flour until the dough is smooth and has a dusted appearance.
Place your dough into a buttered bowl turning to ensure it is covered with the butter.
Cover with a tea towel and place in a warm dry place to rest.
After about 1 hour dough should have at least doubled in size, remove from bowl and re-knead it one more time turning and returning to rise one more time.
After the second rise, work your dough back down and use it for what ever you desire, allowing it to rise the final time before baking.
Will make 2 Loaves Bread
36 Dinner Rolls
3 Dozen Cinnamon Rolls (small)