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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Yeast Bread Recipe

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This recipe for Yeast Bread is from Betty's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º 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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