Sun bread It's another day for another loaf of delicious bread. Today, I want to share a vintage family recipe with you guys. It's a really fun recipe to make during the summer. The bread dough is made, then taken outside and left to rest in the sun. It will need to rise two times before it's baked. The traditional method for cooking the sun bread is over a fire, either on a stone and fire grate or in a greased cast-iron skillet or greased cast-iron Dutch oven with a lid. However, today I will be using a loaf pan and baking mine inside. See my endnotes for further instructions if you prefer cooking your sun bread the traditional way outside. Ingredients: 3 cups of all-purpose flour, plus 2 tablespoons 1 package of dry active yeast 1-1/2 teaspoons of fine granulated sugar; I substitute this with Splenda. 1 tablespoon of bacon grease or vegetable shortening, melted, for preparing the dough. Plus 1 tablespoon of bacon grease or vegetable shortening, melted, to grease the dough...
Join Gin Lee, the Deep South Cook, as she guides you through the art of creating authentic Southern cuisine. From traditional dishes to decadent desserts like cakes, cookies, and pies, Gin Lee will teach you the secrets of candy making and holiday-themed recipes. And because pets are family too, she'll even share some special recipes for your furry friends. But the culinary journey doesn't stop there. Gin Lee will also delve into the world of gardening, offering helpful gardening tips too.