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Gram Blewett’s Bread Recipe

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This recipe for Gram Blewett’s Bread, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Faulkenberry
Added: Tuesday, November 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups milk
1 T salt (I use 2 tsp)
1 tsp sugar
2 heaping T shortening

Scald the milk; add salt, sugar, and shortening. (Gram just scooped the shortening onto a big tables spoon, and stirred the milk with it so the shortening melted off the spoon into the hot milk. I love to watch it slide off!)

1 ½ cakes of fresh yeast
¾ cups warm water

Directions:
Directions:
Mix together while the milk cools down. Milk should be warm, but not hot. When milk is warm, add the dissolved yeast and stir.

Mix in 5 cups sifted unbleached flour, and knead in more as required to make the dough workable. Knead on a floured tabletop till well mixed and smooth. (Gram didn’t knead it a very long time – just till it’s elastic and smooth.)

Grease a large bowl. Put the dough ball into the bowl, and scooch it around so the bottom of the ball is oiled. Then flip it over and cover with a clean dish towel. Put in a warm place to rise. Let rise to double, punch down and divide/shape into 2 or 3 loaves.

Place in greased loaf pans and let rise again.

Bake at 375º till brown (about 15 min.), then reduce temp to 350º till done. Total time about 35 minutes. Top makes a sort of hollow sound then tapped with your fingernail.

While still warm, rub a little butter on the top to keep the crust soft.

Personal Notes:
Personal Notes:
This recipe belonged to Anna Kleiber Blewett, mother of Anne Blewett Rains, and is based on notes from watching Gram in her kitchen at 907 Prospect Ave, Buffalo
- Marcy Faulkenberry

 

 

 

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