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Grandma Luke's White Bread Recipe

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This recipe for Grandma Luke's White Bread, by , is from The Carreo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqueline Monacell
Added: Saturday, December 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 envelope active yeast
3 c "Luke" warm water (divided)
1 tsp salt
2 T olive oil
8 c flour

Directions:
Directions:
In a large bowl, mix the yeast and one cup of the lukewarm water. Set aside for 10 minutes. Add remaining water, salt, and olive oil and mix with wooden spoon, adding flour a little at a time. (You can also mix with the kneading attachment on a Kitchen Aid-type mixer and also add the flour a little at a time. I prefer this method as it is easier and not as messy.) When dough forms, turn it out onto floured work service, and knead until smooth and elastic or about 4 to 5 minutes. Add more flour if necessary to achieve a smooth (not sticky) dough. Form the dough into a ball and transfer to a lightly oiled bowl. If you have a wooden bowl, this works best. Cover with a dry hand towel and put in a dry enclosed place, like the oven. Add a pot full of boiling water to keep the area moist and warm. Let the dough rise for an hour. Punch down and then form into loaves, place in a loaf pan and let rise again for an hour or hour and a half.

Personal Notes:
Personal Notes:
Grandma always said to start early and that warm days were better for making bread. She stressed the importance of keeping the dough warm and told me that Grandma Carreo would make such huge batches of dough that she had to let the dough rise in enormous containers and and covered them with wool blankets!

 

 

 

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