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5 c. of self rising flour 1 tsp. baking soda 8 tsp. sugar Mix all dry ingredients well. Add: 1 c. Crisco oil 1/4 c. lukewarm water Dissolve 1 pkg. dry yeast with warm, not hot water. Leave dough in refrigerator for 1 day. Before baking. Bake at 425 degrees until brown. May be kept in refrigerator for up to 2 weeks in lightly closed container. | |
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