"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Yeast Bread Recipe

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

Contributor:  
Contributor:  
Betty Rogers
Added: Sunday, December 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. milk
1/4 c. sugar
2 T. salt
1/3 c. shortening
2 1/2 c. water
2 cakes fresh yeast
12 to 14 c. sifted all-purpose flour
Fat

Directions:
Directions:
Scald milk; add sugar, salt and shortening, stirring until shortening is melted. Add 2 cups water; cool to lukewarm. Dissolve yeast in 1/2 cup water; add to milk mixture. Gradually add 4 cups flour, mixing until stiff dough. Knead on lightly floured board, using remaining 2 cups flour, if needed, until smooth and satiny. Shape into ball; place in greased bowl. Coat top of dough lightly with fat. Cover bowl with cloth; let dough rise in warm place until double in bulk. Knead few strokes; divide into 4 parts. Shape each part into a ball; cover; let stand 10 to 15 minutes. Milk each ball into a loaf; place in greased 9 1/2 x 5 1/2 x 2 1/2 inch loaf pan. Cover; let rise in warm place until double in bulk. Bake in 375 F oven 45 to 60 minutes. Makes 4 loaves.

Personal Notes:
Personal Notes:
Mom's notes: Recipe I use most for white bread.

 

 

 

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