HOMINY BREAD
Makes 2 loaves. Preparation 5 hours.
- 2 large potatoes (peeled and sliced)
- 3 c. cooked hominy
- 1 tbsp. lard
- 1 tsp. salt
- Flour to make a stiff dough
- 1 compressed yeast
Boil potatoes, drain and press through colander. Add enough water to liquor drained from the potatoes to make four cups of liquid. Add to this one yeast cake dissolved in one-fourth cup of lukewarm water, add lard, salt, hominy, and enough white flour to knead.
Knead and let rise until double its size. Knead again, shape into loaves, put into pans, and let rise again. Bake in a moderate oven forty-five minutes to one hour.
References
Bread and Bread Making in the Home by Caroline L. Hunt and Hanna L. Wessling. Farmer’s Bul. 807, U. S. Dept. of Ag. 1917. Bread Making—H. Atwater. Va. Agric. Dept. B. Bul. 109-16. Some Points in Making and Judging Bread by Isabelle Bevier, Univ. of Ill. Bul. Vol. X: No. 25-1916.
Armour’s “Simon Pure” Leaf Lard is the ideal shortening for breads and biscuits