2 tablespoonfuls sugar
3 tablespoonfuls Crisco
2 teaspoonfuls salt
1 yeast cake
3 cupfuls rye flour
1 cupful white flour
4 cupfuls boiling water
In evening add Crisco, sugar, and salt to boiling water; cool, add
yeast cake mixed with a little tepid water or sugar, rye flour and
white flour. Allow to rise and in morning add more white flour, a
little at a time, to make a stiff dough. Let rise, knead again and
bake in Criscoed pie tins or cake tins as it will rise better than
if baked in bread tins. Bake in hot oven half hour. When taken out of
oven brush crust with a little melted Crisco.
Sufficient for four loaves.