"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

White Bread Recipe

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This recipe for White Bread, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Bisnett
Added: Friday, November 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 Cups sifted Bread Flour
2 Cakes Compressed Yeast
2 Cups scalded Milk (whole) (milk is preferred to water)
2 level tsp Salt
6 level tsp Sugar
4 Tbs. Shortening

Directions:
Directions:
Crumble yeast cakes, dissolve in small amount of lukewarm milk, Add rest of luke warm milk, salt and sugar. mix well and add all of the flour. When partially mixed, add shortening melted. Mix well with hands. Keep sides of bowl clean. Turn out on lightly floured board and knead until dough is smooth and elastic and bubbly at surface.  Cover let stand in warm place 2-4 hours or double in bulk. Knead down, let stand 45 minutes. Knead again let stand 15 minutes. divide dough for loaves if more than 1 loaf is being made. Put  in well greased loaf pans. Brush top with melted butter. allow to rise 1-2 hours until light and about double  in bulk.  Bake at 400ºF  for first 2 minutes , then reduce heat to 350ºF or moderately hot oven, Bake another 40 minutes until well browned and shrunk from pan

Personal Notes:
Personal Notes:
This is the base recipe that my Grandmother used for making Cinnamon Knots for Thanksgiving, and Christmas morning. This recipe makes 2 loaves of 1 pound each or 1 pound loaf and 1 dozen rolls

 

 

 

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