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Lena's Homemade Bread Recipe

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Lena's Homemade Bread image
Uncle Reuben making Gma D's bread!


This recipe for Lena's Homemade Bread, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Uncle Reuben and Aunt Nancy
Added: Thursday, July 17, 2008


5 lbs. good bread flour (Montana Sapphire or Robinhood), DO NOT use all-purpose flour
Handful of salt
1 egg
1/2 c. olive oil
1/2 c. sugar
3 packs dry yeast
4 to 5 cups water

Tip: If you have hot hands the outcome of your bread will be great; if they are cold, you have a problem!

Preheat oven to 350F.
1. Put flour in a large bowl; make a well in the center and add salt, egg and olive oil.
2. In a saucepan, add warm water, sugar and dry yeast; stir and let sit until yeast starts to bubble.
3. Add yeast water to the flour bowl and mix together. Knead for several minutes; temper as needed with water or flour.
4. When done kneading the dough, rub the top of dough with olive oil; make a sign of the cross with olive oil on your finger on top. Do not forget to do this!
5. Cover the dough with a towel and let rise in a warm area for about an hour. Knead the dough down again.
6. Cover and let rise until it has more than doubled in size.
7. Cut the dough to fit in bread pans. Cover and let rise again for another hour.
8. Bake at 350F for 40 to 45 minutes.

Number Of Servings:
Number Of Servings:
Make 5, 1 lb. loaves or 8 to 10 half pound loaves
Personal Notes:
Personal Notes:
I was 14 years old when I started helping Ma make the bread. We would use a big galvanized tub to make about 12 to 14 pounds of bread every week. We would eat it still warm out of the oven with olive oil and black pepper.




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