
AHHH this bread, this glorious wonderful bread has been in our family forever. Well forever may be a bit of an exaggeration but I don’t really know how many generations it goes back. I just know it’s old. Whenever I decide to make this recipe I am reminded of my mother, my grandmother and all the woman of my past. This bread flows in our blood, a recipe that I hope to pass down to my own little woman someday.
Aside from the luscious taste of this bread it has an old heavy wonderful consistency that is totally worth the 8 hours it takes to cook it. I know you think EIGHT HOURS is a long time to dedicate to bread but it is WORTH IT. If you break down the steps this recipe is quite easy. The hardest thing about it is finding the lard and dedicating a whole day to making it. And dedicate is the right word for it because you have to baby that yeast. By leaving it alone to fend for itself it may die and that will just make some sad flat bread. Good luck and let me know if you decide to make it and what you think!
RECIPE: GRANDMA’S OLD FASHIONED RAISIN BREAD
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