Directions: |
Directions: In medium saucepan heat water, milk, and sugar to 115 degrees Fahrenheit. Stir to dissolve sugar, and stir in yeast. Allow yeast to activate (it will bubble up).
Add salt and vegetable oil; stir. Add flour a few cups at a time, stirring well with long sturdy wooden spoon until dough is too thick to stir. Then, with buttered hands, knead well until the dough pulls away from the bowl, kneading about 10 minutes. Dough will be a bit sticky. If too sticky, knead in an extra cup of flour or so.
Transfer dough to another extra large, well-buttered bowl. Cover with clean damp kitchen cloth or plastic wrap and let rise in warm location, until double in size, about 1 hour.
Butter three medium sized loaf pans (about 4x7) or two large (4.5x 8.5). Punch dough down with buttered hands, and divide into loaves. Shape into loaves on floured surface, gently kneading as you shape.
Cover loosely again with damp kitchen cloth or plastic wrap. Allow to rise in the loaf pan until double in size, about 40-60 minutes.
Bake at 350 degrees 45 – 60 minutes, until well browned. (Interior temperature should read about 195 degrees). Allow to cool 15 minutes. Turn out of loaf pans onto cake rack to cool. Brush with melted butter if desired.
For Dinner Rolls: Roll into desired shape and bake in large 15x18 sheet pan for 25-30 minutes.
Note: This is fairly sweet, dense bread, used for everything from sandwiches to “Bread & Milk”, this also works well with Unbleached All Purpose Flour. |
Personal
Notes: |
Personal
Notes: For Dinner Rolls: Roll into desired shape and bake in large 15x18 sheet pan for 25-30 minutes.
Note: This is fairly sweet, dense bread, used for everything from sandwiches to “Bread & Milk”, this also works well with Unbleached All Purpose Flour.
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This recipe for Grandma Gloria's Whole Wheat Bread is from