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Swedish Hardtack Recipe

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This recipe for Swedish Hardtack, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John/Gloria Wenstad
Added: Monday, December 31, 2007


2 envelopes (4 tsp) dry yeast
2 tsp sugar
1 c warm water
1/2 c shortening
1/2 c sugar
1 c scalded milk
1 tsp salt
2 beaten eggs
6 - 6 1/2 c flour

Mix dry yeast, 2 tsp sugar, warm water. Let stand 10 min.

Melt shortening, sugar in scalded milk. Cool - add salt and 2 c flour. Stir - add yeast mixture and eggs. Mix well. Add flour to make soft dough, 1 c
at a time. Knead - Let rise 1 hour - Cut into 12 portions. Roll thin. Bake on cookie sheet--400 3-4 min. Turn with spaula and bake till light brown.
(Total baking time - 6 min)




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