Simple Bread Dough- A 100 Year Ozark Family Tradition - From the Ozark Kitchen Blog at Allrecipes.com - 313628

From the Ozark Kitchen

Simple Bread Dough- A 100 year Ozark Family Tradition 
 
Oct. 24, 2013 6:22 pm 
Updated: Oct. 27, 2013 4:31 pm
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.
Melted Butter
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)
 
Enjoy this!
 
Comments
They are the apples of my pie 
Oct. 24, 2013 10:10 pm
Thank you- I am definitely going to use this recipe.
 
Oct. 25, 2013 9:33 pm
How wonderful you have carried on this bread making tradition. I will give it a try-sounds yummy! Thanks for sharing!
 
Oct. 26, 2013 12:41 pm
Always remember to punch it down and let it rise twice, I use to take this step out after seeing so many recipes call for the first rise then shape it, but I found that if you punch it down and let rise again, or even a third time, the bread takes on a more "homemade yeasty" flavor. Just make sure you punch it down, and not let it fall..
 
Oct. 26, 2013 9:40 pm
History repeating itself, awesome.
 
Oct. 27, 2013 6:10 am
Am I reading this correctly? "1/4 cup of yeast"? As in 4 TBLSP? I thought 1 cake of yeast was equal to 1 pkg. of dried (2.25 tsp)? if so, 1/4 of a cake wouldn't = 4T.
 
Bambam 
Oct. 27, 2013 6:27 am
I have the same question about the yeast too. I have always loved making breads. Still trying to make a successful sourdough starter that lives for more than a few months.
 
Oct. 27, 2013 12:04 pm
I am sorry, forgot to do the complete translation of her recipe-LOL--she bought her yeast in a 1 lb loaf that looked like a pound of butter. when she made bread she would take a 1" slice and fourth to about the size of a 1" pat of butter, like you would have if the yeast was quartered. Not sure if the conversion is perfect, it is just what I decided worked best for me if I did not have the cake yeast or couldn't find it to purchase
 
Bobbie 
Oct. 27, 2013 12:56 pm
The salt is a bit more than a regular 2 loaves of bread. Wonder if it makes a difference in the yeast quantity used? Salt tends to limit the rising of yeast.
 
Oct. 27, 2013 4:01 pm
Hi MT. I have been making bread (a two-loaf recipe) for more than 60 years. My recipe is much older than yours and I have never seen as much yeast used as you do. Mine is a New England recipe. Lard is getting harder and harder to find. I have used Crisco, but it is not as good.
 
Oct. 27, 2013 4:31 pm
All I can say, Is I made this same recipe every morning for 17 years in our restaurant. some times 3 or four times a day. everyone is free to change what ever they would like, this is my version, and has stood me well---enjoy cooking.!
 
 
 
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mtgraham2

Home Town
Jacksonville, Arkansas, USA

Member Since
Sep. 2011

Cooking Level
Professional

Cooking Interests
Baking, Slow Cooking, Asian, Italian, Southern, Mediterranean, Quick & Easy, Gourmet

Hobbies
Gardening, Fishing, Reading Books, Charity Work

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About Me
I have been cooking since i was 12 years old, got my first job in a restaurant when I was 14. I was trained by a professional Cook, also my Mother and Grandmother who had deep roots in the country style as well as the Pennsylvania Dutch Cooking.
My favorite things to cook
All though I can cook almost anything, my favorite thing to cook is breads. I have making homemade breads, rolls and baked goods since I was 18 and I am now 50!
My favorite family cooking traditions
Almost all of my Family Recipes center around Country Cooking, with a Dutch flare, or style. My family all comes from the deep country where you cooked what you raised.
My cooking triumphs
I once prepared and served a Banquet for President Bill Clinton when he was Governor of Arkansas. Multiple Blue Ribbons at the Arkansas State Fair as well as the Arkansas-Oklahoma State Fair.
My cooking tragedies
Once cooked a Standing Rib Roast that was so tough you needed a Skill Saw to slice it and it was already on the table.
 
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