"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nelle's Bread Recipe

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This recipe for Nelle's Bread, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dolene Bobbitt
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package dry yeast (2 tbsp.)
2 c. water (luke warm, app. 100 degrees)
2/3 c. vegetable oil or shortening, melted
1/3 c. sugar
1 tbsp. salt
6 c. plain or bread flour (or enough to make a
soft dough)

Directions:
Directions:
Mix yeast and water. Let rest for 5 minutes. Add sugar, salt, and oil; mix well. Add flour until well blended. Let rise for 1 1/2 to 2 hours in a warm place. Punch down on lightly floured surface.
Shape into 2 loaves or about 30 to 36 rolls.
You can also make larger rolls for sandwich buns. Let rise again until double in size.

Bake at 350 degrees until brown.

This dough will keep in the refrigerator for 2 to 3 days, using as needed. It can be made up the night before baking. Place in refrigerator overnight to rise. 2 to 2 1/2 hours before baking, shape into desired shape and let rise. The cold dough will take over twice as long to rise after shaping as the freshly made dough.

Personal Notes:
Personal Notes:
For many years, Nelle greeted Fifth Creek's Christmas Caroler's with cookies, snack, drinks, and hot fresh bread and butter. It was always a highlight of the season. Nelle was James Bobbitt's aunt she lived to be 100 years young. We lost her a couple of years ago. She was well know for her baking skills.

 

 

 

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