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Cottage Bread Recipe

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This recipe for Cottage Bread, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Finley Anniversary Cookbook
Added: Friday, January 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Measure in a mixing bowl,
2 3/4 cups warm water ( not hot 110-115 degrees)
Add, stirring to dissolve, 2 pkg active dry yeast.
Stir in 3 Tablespoons sugar, 1 Tablespoon salt, 2 Tablespoons soft shortening (oil), and half of 6 1/2 cups flour.

Directions:
Directions:
Beat 2 minute's until smooth. Mix in rest of flour thoroughly. Cover, let rise in warm place (85 degree's) until double. It will take about 30 minutes. Beat batter down for 1/2 minute. Pour half into greased 9x5x3 loaf pan, half into a 1 1/2 quart baking dish. Let rise 20 to 30 minutes. Brush with melted shortening or margarine while baking. Bake until brown at 375 for 40 to 50 minutes.

Personal Notes:
Personal Notes:
This recipe was in Mary Elizabeth Finley's own handwriting in the cookbook developed in 1988.

 

 

 

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