4 c Buttermilk
1 Yeast cake; dissolved in:
1/4 c Warm water
1 tb Salt
1 tb Sugar
1 tb Shortening; melted
(about -2 quarts in all)
Heat buttermilk, stirring constantly. Cool Add dissolved yeast and enough
flour to make a soft sponge. Cover and set in a warm place over- night. In
the morning add sugar, salt and shortening. Beat until smooth and add
enough flour to make a dough stiff enough to knead. Work until smooth and
add enough flour to make a dough stiff enough to knead. Work until smooth
and elastic. let rise to double in bulk, knead again and form into loaves.
Cover pans, let rise again, to double in bulk, and bake in a hot oven about
45 minutes.
~- HOW TO USE COMPRESSED YEAST:
In using compressed yeast you may use double or even tripple the quantity
of yeast given in your recipe in order to shorten time of fermentation. Be
sure not to let your dough get too light at any stage of the procedure.
(In other words, don’t let the dough go for too long a rise. If you use
this procedure and watch your dough texture/height, there is no reason why
this should not work, and want the joy of doing it yourself.) — From:
Katie E Green kgreen@u.washington.edu
Yields
1 Servings