Unleavened Bread
By
Janet Keisel
Unleavened bread. This recipe comes from my mother-in-law, Helena Keisel. She created this recipe herself.
Preparation time
10 minutes
Cooking time
12 minutes
Total time
22 minutes
Yield
36 Servings
Ingredients
2 cups flour
1 egg (beaten)
3⁄4 cup crisco
2 tablespoons sugar
1 teaspoon salt
milk (as needed)
Instructions
Combine ingredients and add enough milk to make a pie crust-like consistency. Form balls the size of a walnut. Place on cookie sheet and press down with tines of a fork. Bake at 350 degrees for 10 to 12 minutes or until slightly browned on edges.
Recipe Type(s)
