Grandma Hauner's Bread Dumplings

By Irene Hauner

 

Theses dumplings go best with a beef or pork roast and gravy.

 

¾ Loaf of Bread (heavy bread like English muffin bread)

1 cup Milk

¼ stick Butter

Dash of Salt

Eggs

½ cup Flour

 

Heat milk and butter in small sauce pan.

 

Break or cube bread into ½” - 1” pieces and put in large bowl.

 

Once milk is heated and butter melted, add the heated milk mixture to the broken bread

 

Cover and place in fridge.  Let stand until all the milk is absorbed, about half a day.

 

Then beat together the salt and eggs.  Stir this into bread mixture.  Stir in the flour.  You can use hands to mixture if too stiff.

 

Squeeze it good so it comes out between your fingers and ends up like thick cream of wheat.

 

Then wash your hands off and wet your hands and form dumplings with a scoop of dough about the size of a large golf ball.

 

Boil in salted water for 15 – 30 minutes.

   

Serve with gravy and roast.