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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Homestead Bread Recipe

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This recipe for Homestead Bread is from Forever Family Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ C Butter or Shortening
¼ C Quick Oats & 1/4 C Multigrains (like Red River Cereal)
1 tsp Salt
4 C Boiling Water
½ C Cold Milk & 1/2 C Hot Water
1 Tbs Sugar
2¼ tsp Dry Active Yeast
1 Egg lightly beaten
11-12 C Flour
Directions:
Directions:
In a very large bowl mix butter, oats, multi grains, salt, and boiling water. Stir until it makes a smooth, creamy mixture, 1-2 mins. Set aside.

In a separate dish stir together milk and water to make a lightly warmed mixture. (Too much heat will damage the yeast) Stir in sugar then yeast. Let both mixtures rest about 10-12 mins. You have time, go make yourself a good cup of coffee.

Check oatmeal mix to make sure the temperature has lowered enough then stir in yeast mixture and the lightly beaten egg. Add flour 2C at a time and stir until well blended. When you get to 10C get rid of the spoon; the rest will be done by hand. Slowly mix in remaining flour with your hands until you have a soft, and slightly sticky ball of dough. Lightly coat in olive oil then cover with plastic wrap and set aside to rise until doubled in size, about 90 mins.

Preheat oven to 350ºF Grease bread pans then shape dough as desired (4 loaves, 2 loaves and a large pan of rolls, etc.)
Cover and let rise another 45-60 mins. depending on the warmth of your kitchen. Bake 50 mins or until tops are golden brown.
Personal Notes:
Personal Notes:
I have never measured with more than my eyes
and the palm of my hand so finding measurements was an
interesting process. The oats and grains can be substituted if you
rather have just one or the other.

 

 

 

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