Submitted by Mrs. W.H. Juedeman, Bristow, OK
"This recipe pre-dates 1941"
Makes 4 loaves
6 cups buttermilk
1 cake dry yeast
1/2 cup lukewarm water
1 1/2 Tbsp salt
2 Tbsp sugar
2 Tbsp melted butter or substitute (margarine)
Heat buttermilk, stirring constantly until scalded. Remove from fire and let cool. Add yeast which has been softened
in the water. Add sufficient flour to make a medium batter. Beat until smooth. Cover and set in a warm place and
allow to stand overnight. Add sugar, salt butter, and enough flour to make a dough just stiff enough to knead. Turn
onto lightly floured board and knead until smooth and elastic. Allow to rise until double in bulk and work down.
Let rise again until double in bulk. Form into loaves. Place in well-oiled pans. Cover and let rise until double in
Bake in hot oven (425°F) about 45 minutes.
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Copyright ©1998, Tony van Roon