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Grandma Stern’s White Bread Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 cups milk
¾ - 7/8 cup sugar
8 teaspoons salt
¾ cup (1½ sticks) margarine
⅓ cup dry instant potatoes
6 cups warm water (105º - 115º F)
4 packages active dry yeast (9 teaspoons)
24 cups unsifted flour (about) 18 cups = 1 five pound bag
Directions:
Directions:
Scald milk: stir in sugar, salt, margarine and instant potatoes Cool to lukewarm, Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved, add lukewarm milk mixture and 12 cups flour; beat until smooth. Add enough additional flour to make a stiff dough, turn out onto a lightly floured board; knead until smooth and elastic, about 10 to 12 minutes. Place in greased bowl, turning to grease top. Cover: let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down. Cover; let rest 15 minutes. Divide dough into 6 equal pieces. Shape into loaves.* Place into 9x5x3 inch loaf pans. Cover: let as many as will fit in the oven rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Cover remaining loaves and put in cooler place, free from draft, until doubled in bulk, about 1 1/2 hours.

Bake at 400º F about 30 minutes, or until done. Remove from pans and cool on wire racks.
Number Of Servings:
Number Of Servings:
6 loaves
Personal Notes:
Personal Notes:
*After Grandma shaped the loaves, she always used a table fork and pricked the dough all over (through to the bottom of the pan). It let out excess air that made the big holes in the bread, then let it rise.

 

 

 

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