Grandmother Helen Elizabeth Utley Tuttle's Self Rising Bread - 1833
Grandma Tuttle’s Self Rising Bread
- 4 Tb. White corn meal or whole wheat flour
- 2 Tb. Sugar
- 1 1/2 tsp. Salt
- 1 cup milk
- 1 cup potato water (cook a potato and save the water)
- 2 Tb. melted lard
- About 5 1/4 cups sifted flour
The afternoon or evening before baking
- Scald milk add 1/2 of sugar or 1 Tb. and salt.
- Stir in meal using a bowl, put in a warm place overnight.
- Stir in warm potato water, sugar, shortening, 2 cups of flour with 1/4 tsp. of soda, beat well.
- Place in pan of warm water, cover and let rise.
- Turn into mixing bowl, with remaining flour, to make a stiff dough
- knead 15 minutes.
- Place in greased pans, brush with melted butter.
- Let rise to 2 1/2 times its size, keep warm at all times.
- Bake at 375 degrees F. oven for 10 minutes.
- Reduce heat to 350 degrees and bake 25 minutes.
About Grandma Tuttle
Grandmother Tuttle lived in Alabama, joined The Church of Jesus Christ of Later Day Saints in 1848, walked with her 8 children and husband to Winter Quarters in Nebraska, having three more children in five years. The large family then packed up again and walked to Salt Lake Valley to finally build a small home 35 miles west of Salt Lake and live in Tooele, Utah.