Cookbook 6-6

“White Bread”

Cook 1 medium potato and mash. Dissolve 1 pkg. of yeast in 1/4 c. of warm water with 1 T. sugar. Dissolve in 2 2/3 c. warm water: 1 T. salt, 3 T. sugar, 9 T. lard, melted.
Stir in potato and yeast. Add 8 1/2 to 9 c. flour. Mix well and let rest 10 minutes before kneading. Let rise and work down, and let rise again. Shape into 3 loaves. Let rise until nicely rounded. Bake at 425 for 25-30 minutes.

from a Kalona, Iowa Amish Community cookbook

“Homemade White Bread”

2 pkg. yeast
1/4 c. water (warm)
1/3 c. shortening
2 T. sugar
4 tsp. salt
3 3/4 c. scalded milk
11 c. flour (or about)

Dissolve yeast in 1/4 c. of water. Let stand 10 to 15 minutes. Cream shortening, sugar and salt. Add milk and let cool to lukewarm. Add yeast and flour, a little at a time. Knead on board until it doesn’t stick to your hands. Put in large pan to rise 1 1/2 hours. Punch down and let rise again, then shape in 4 loaves. Bake for 1 hour at 350. Take from pans and brush with butter.

from Missouri Sesquicentennial Cookbook

“White Fudge Icing”

1/2 c. butter or oleo
1 c. granulated sugar
1/4 c. milk
1 1/4-2 c. sifted powdered sugar
1 tsp. vanilla

In a saucepan, melt butter, and add granulated sugar and milk. Stir until blended. Bring to a boil, stirring constantly, and cool. Gradually add powdered sugar until thick enough to spread, beating well after each addition. Add vanilla and blend.
Will frost two 8 or 9 inch cakes or a 9 by 13 inch cake. Can be kept in refrigerator and then mixed well before using.

submitted by Ann Elam of Columbia in our 2nd KWIXland Cookbook

“1 Loaf of Bread or 12 Cinnamon Rolls”

2 pkg. rapid rise yeast
3 T. sugar
1 tsp. salt
3 c. flour

Combine that in a big bowl. In a microwave, heat to 120 degrees, 1 c. whole milk, 1 stick of butter (1/2 c), and 1/4 c. water. Stir and heat to 120. Make a well in combined dry ingredients. Pour the liquid mixture in the center and stir it around until combined. Add 1 beaten egg. Put on a floured surface and knead it for 4-5 minutes adding up to 1 c. of flour as needed. Turn a bowl over the top and let rest for 15 minutes. Punch it down. Make your loaf or rolls. Place in pan and let it rise 45 to 1 hour (depending on the weather). Makes 1 loaf or 12 cinnamon rolls.
For cinnamon rolls, spread melted butter, 1/4 c. brown sugar, and some cinnamon, and roll it up.

Eva Daniels, Moberly