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Grandmother Chalfant's Bread Recipe (Edith Ponsell Chalfant) Recipe

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This recipe for Grandmother Chalfant's Bread Recipe (Edith Ponsell Chalfant), by , is from The Williams/Chalfant Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Skinner
Added: Thursday, August 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 rounded tsp. salt
1 level Tbs. shortening
2 rounded Tbs. sugar

1/2 cup boiling water
1/2 cup cold water
1 pkg. yeast

3/4 cup whole wheat flour
1 1/4 cup white flour
3 Tbs. powdered milk

Directions:
Directions:
Put the salt, shortening and sugar in a bowl. Pour 1/2 cup boiling water and dissolve. Add the 1/2 cup cold water. Dissolve the yeast in lukewarm water. Add to other lukewarm liquid.

In a separate bowl, mix the whole wheat and white flour and powdered milk together. Add to the liquid mixture. Add enough white flour to make a stiff dough. Knead about ten minutes and let rise until double in bulk. Make into loaf and put in greased loaf pan. Let rise again until double. Put into a 400 oven. Reduce heat to 375 and bake 25 minutes in middle of oven. Put on lower shelf and bake 20 or 25 minutes longer at 325.

Number Of Servings:
Number Of Servings:
1 Loaf Bread
Personal Notes:
Personal Notes:
Edith Ponsell Chalfant was the mother of Ralph B. Chalfant. Grandmom's ancestors were from the Majorca Islands off the coast of Spain.

 

 

 

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