Total Time: 52 Minutes
By: Mama Elara (Ozark Mountains, AR)
Category: Breads
Difficulty: Easy
Cuisine: Appalachian
Yield: 1 Loaf
Full Recipe
Ingredients
1 cup White Lily self-rising flour, sifted twice
1 cup Fage 5% Greek yogurt, strained overnight
1 tsp sorghum syrup (Mama’s secret)
Instructions
Mix: Sift flour into wooden bowl → stir in yogurt + sorghum (8 strokes). Rest 5 mins.
Knead: Dust counter → knead 30 secs → shape into ball (thumb pocket). Rest 10 mins.
Bake: Heat oven to 200°C. Place on ungreased cast iron skillet → bake 20-25 mins until golden. Rest 15 mins.
Serve: Slice diagonally → serve with churned butter + wild blackberry jam.
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