Bread from the recipe of Great Grandma Pampe Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. dry yeast
1/2 cup water, lukewarm
2 cups milk
1/2 cup sugar
2 tsp. salt
1/2 cup vegetable oil
7 cups all purpose flour
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Directions: |
Directions:Dissolve the yeast with the water in a small bowl and set aside.
In a large mixing bowl, warm the milk to lukewarm in the microwave.
Add the sugar, salt, vegetable oil, and yeast mixture to the milk after confirming that the yeast is alive and thriving.
Add flour one cup at a time until it makes a stiff dough that pulls away from the side of the bowl when stirred. The flour measure is approximate and more or less may be needed to achieve the desired consistency.
Turn out onto a clean floured surface and knead about 5 to 10 minutes until the dough is smooth.
Wash the large mixing bowl and put approximately one tablespoon of vegetable oil or soft butter in the bottom. Cover the outside of the dough with oil or butter from inside the mixing bowl and leave the dough there to let it rise.
Cover and let rise until double in size (about 45 minutes). This step can be sped by placing the bowl in the microwave for 15 minutes at very low power, no more than 10%. Let it rise another 15 to 20 minutes outside the microwave.
Pat down and divide the dough in half. Roll into a long rectangle to pop any air bubbles. Roll into loaf shapes and place in greased loaf pans (5" x 9").
Let rise again until loaves are rounded and almost fill the pans. Place in oven preheated to 400º F. and bake for 25 minutes or until loaves are brown on top and sound hollow when thumped.
Remove from pans immediately and cool on rack at least 15 minutes before cutting. When completely cool, store in plastic bags. Keep second loaf fresh in freezer until ready to eat. |
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Number Of
Servings: |
Number Of
Servings:2 loaves |
Preparation
Time: |
Preparation
Time:About 3 hours with mixing, rising and baking time. |
Personal
Notes: |
Personal
Notes: These instructions are from a recipe given to Cheryl Fowler by her grandmother, Zella Pampe, of Parkerburg, Illinois. When our children were growing up (before we owned a bread machine) they had fresh bread from this recipe every week.
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