"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Mom Alta's White Bread Recipe

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This recipe for Mom Alta's White Bread, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Gabriel
Added: Sunday, August 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. spry or vegetable shortening, melted and cooled
3/4 c. white sugar
2 T. salt
5 c. lukewarm water
1-1/2 large yeast cakes
1 (5 lb.) bag flour

Directions:
Directions:
In a large mixing bowl, place white sugar and salt. Add water and spry. Add yeast and stir until all ingredients are dissolved. Add the flour 1 c. at a time using mixer or wire whip until batter is like a thick cake batter, smooth and bubbly. Then, switch this batter into a BIG pan. Using a large spoon, continue adding flour 1 c. at a time. Beat well until smooth each time. When dough cannot be stirred anymore, use hands until dough does not stick to them. Form a large ball. Don't make it too stiff or, it will not raise properly and it will be heavy. If dough is a bit sticky, its okay. It should resemble a rolled cookie dough. Shape into 5 loaves. Grease pans and tops of loaves. Set dough in warm place for rising. Cover with heavy towels and also set on a towel. Bake at 350 degrees for 35 to 40 min.

Personal Notes:
Personal Notes:
Used by 4 generations of homemakers. Secret to success is to beat batter a lot for light bread. Be sure the flour is NOT COLD to the touch in the bag. Set bag on counter the night before to warm. The COLD will hinder yeast action.

 

 

 

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