Ingredients: |
Ingredients:
With this recipe you can make bread the way your grandmother did. It takes more time, but you'll love the flavor and texture of these loaves.
Yield
2 loaves
Ingredients
1 cup warm water (110-115°F)
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
1 teaspoon plus 3 tablespoons granulated sugar, divided
6 1/2 to 7 cups bread flour, divided
1 1/2 cups milk
1 tablespoon table salt
2 tablespoons shortening (softened)
Instructions
In stand mixer bowl, combine warm water, yeast and 1 teaspoon sugar; stir, let stand 5 minutes. In saucepan or microwave-safe dish, heat milk to 120-130°F. Add 3 cups flour and warm milk to yeast mixture. Using a paddle attachment, blend on low speed for 30 seconds. Cover bowl with plastic wrap and foil. Let stand at room temperature for 6 to 24 hours.
Switch to dough hook attachment. Add 3 tablespoons sugar, salt and shortening. Blend on low speed for 30 seconds. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 minutes.
(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Prepare pans: Grease two 8×4- or 9×5-inch bread pans; set aside.
Punch down dough. Divide into 2 equal parts. On lightly floured surface, roll or pat each half to a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in prepared pans, seam side down. Cover; let rise until indentation remains after lightly touching.
Preheat oven to 400°F.
Bake for 35 to 40 minutes until golden brown. Remove from pans; cool on wire rack
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This recipe for Grandma’s Classic White Bread is from