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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Barbara's Bread Recipe

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This recipe for Barbara's Bread is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 Cups scalded milk
2 TLB Salt
1/2 Cup Sugar
2 heaping TLB Lard
1 Heaping TLB yeast in 1/2 cup warm water
8-10 Cups Flour
Directions:
Directions:
Sprinkle yeast in warm water and place in warm spot....a south window seal works well. In large bread bowl, put salt, sugar and lard. Add scalded milk and stir until lard is dissolved and mixture has cooled. Add yeast mixture that should be bubbly. Stir together until yeast is dissolved. Add sifted flour a little at a time and beat well until very stiff dough. Knead dough for about 5 minutes by hand. Place back in Tupperware Bread Bowl. Let rise until double or until dough stays indented when you press your finger in it. Take out of bowl and divide into 5 loaves and place in greased loaf pans. Let rise again until about 1-2 inches above loaf pan. Cook at 400º for 20 mintes and reduce heat to 300º until done. Cook longer is you like the crust or less if you don't like the thicker crust
Personal Notes:
Personal Notes:
This recipe came from my mother-in-law, Barbara Pace.

 

 

 

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