Coshocton Tribune, Coshocton, Ohio June 4, 1920, page 6
- 4 cups boiling water
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons salt
- 4 tablespoons lard or substitute
- 1 cake compressed yeast
- 1/4 cup lukewarm water
- 3 quarts sifted Red-Top Flour
Dissolve yeast and sugar in 1/4 cup lukewarm water. Pour boiling water over lard (or substitute used) and salt. When lukewarm add dissolved yeast and 2 quarts of flour and beat two or three minutes. Cover.
Keep in a warm place until double in bulk. Add two cups of flour and knead until mixture is smooth. Place in a floured bowl and let rise again. Knead lightly, shape and place in buttered pans.
When double in bulk, bake in a hot oven. If the bread is kept warm, it should be out of the oven in 3 1/2 to 4 hours from the time it is mixed.
Recipes of Yesteryear 