Olson Lord's Day Bread
My mom has been making great Lord’s Day bread since before I can remember. Since cooking it myself on the first Company Summer Institute, it has become a favorite of a number of people. The recipe, by popular request, is given below.
Mom’s Lord’s Day Bread
3 cups flour
0.5 cups sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
.25 teaspoon cream of tarter
about 8 tablespoons of butter
1.33 cups buttermilk (or regular milk with 1 tablespoon of vinegar in it and set for 5 minutes to get lumpyish)
Preheat oven to 325.
- Mix flour, sugar, baking powder, baking soda and cream of tarter until combined.
- Cut in the butter. To do so, either use a pastry blender or 2 knifes in a cross cutting motion until the dough is in about pea-sized chunks (you made need to use a little more butter).
- Add the milk and stir hard until dough is formed. You may need to add a little more flour depending on the humidity.
- Get a cooking sheet. If the sheet is not Teflon coated, spray with oil or spread a little shortening with a paper towel. Then add a thin layer of flour.
- Dump the dough onto the baking sheet and flatten to about 1/2 to 1 inch thick.
- Bake at 325 for 25 minutes and then check every few minutes. It should get a little golden brown on top.
Serves about 8.