Everlasting Yeast Bread

Ingredients

Feeding the starter (at night)

• 2 cups warm water
• 1/4 cup sugar
• 4 cups flour, or enough to make a stiff batter

Saving the starter (morning)

• 4 teaspoons sugar

Dough

• remaining batter
• 1 teaspoon salt
• 1/4 cup lard
• 2 eggs, if desired
• 1 cup warm milk
• 1/4 cup sugar
• 3 cups flour, or enough to make a smooth elastic mass

Steps

1. At night, empty the starter into a pan and add the warm water, sugar, and enough flour to make a stiff batter. Let rise overnight.
2. In the morning, take out starter into a quart jar until 1/3 full. Add 4 teaspoons sugar on top. Set in a cool place or in the refrigerator. Leave lid loose.
3. Take the remaining batter and add the salt, lard, eggs (if desired), warm milk, sugar, and 3 cups flour or enough to make a smooth elastic mass.
4. Grease and let rise until doubled in size.
5. Then make into loaves or rolls.

Notes

Card gives no baking temperature or time.

The saved jar of starter is what gets emptied into the pan the next night (sourdough-style ‘everlasting’ starter).

Rosie Lee kept two copies of this one: a handwritten card and a typed card (both shown below). The typed card adds: make into loaves or rolls and bake at 350°F for 20 to 25 minutes.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.