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White or 50% Whole Wheat Bread Recipe

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This recipe for White or 50% Whole Wheat Bread, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Murphy
Added: Sunday, June 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs.dry yeast (2 Tbsp) in 1/2 c. warm water
1 1/2 tsp.sugar

1/4 -1/2 c sugar
1 1/2 Tbsp salt
1/4 c lard or shortening
3 c. warm water

11c. flour (all white or 5 white & 6 whole wheat)

Directions:
Directions:
Dissolve yeast in warm water & sugar--takes about 6-10 min. Combine next 4 ingredients in a large mixing bowl. Add the yeast mixture. Add 5 c.of the flour. Beat with electric mixer until smooth.
Stir in remaining flour 6 c. by hand (not all at once). Turn onto a floured board or counter top knead until smooth and elastic -- about 5 min. Place in a greased bowl, turning once. Cover and let rise in a warm place for 1 hr. Punch down, turn over, and let rise again 1 more hour until doubled. Punch to release air. Cut portions for loaves, shape into 4 loaves and place into greased 9x5" loaf pans. Cover loaves with damp cloth or a tea towel under plastic. Let rise until double in bulk, about 1 to 1 1/2 hrs.
Bake at 375-400 degrees F--35-45 min.

Brush tops with margarine if desired.

Number Of Servings:
Number Of Servings:
4 loaves
Personal Notes:
Personal Notes:
Some hints for bread making :
Do not have the water too warm or the melted shortening--makes the yeast inactive.
Mix smaller amounts of flour at a time so you can end up with a soft dough - stickier is better the too much flour.
If I double the recipe I only use 3 Tbsp. yeast.

 

 

 

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