"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Grandma Schwardt's White Bread Recipe

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This recipe for Grandma Schwardt's White Bread, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John (Bill) Schwardt
Added: Thursday, January 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg active dry yeast
1 c. warm water ( not hot 110 to 115 degrees)*
3 1/2 c. lukewarm milk **
14 to 14 1/2 c. flour
6 tbsp. sugar
2 tbsp. salt
1/4 c. soft shortenign

Directions:
Directions:
In bowl,dissolve yeast in water. Measure flour. Add milk, half the flour, sugar, salt and shortening to yeast. Beat until smooth and batter "sheets" off spoon. With hand mix in enough remaining flour until dough cleams the bowl. Turn onto lightly floured board. Cover, let rest 10 to 15 minutes. Knead 10 minutes, until smooth and blistered. Place in greased bowl, bring greased side up. Cover with cloth. Let rise in warm place 85 until double, about 1 to 2 hours.
Punch down and let rise again until almost double about 45 minutes. Divide into 4 parts. Round up and let rest 10 to 15 minutes. Shape into loaves. Place in greased loaf pans, sealed edge down. Grease top of loaf. Cover with cloth, let rise until sides reach top of pan and center is well rounded, 50 to 60 minutes. Test loaf by touching gentle at corner. If slight indentation remains, loaves are ready for baking. Be coarful that loaves don't rise to much. Bake at 425 for 25 to 30 minutes.

* A few drops on wrist will feel quite warm.
** Scolded then cooled.

 

 

 

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