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St Catherines White Bread Recipe

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This recipe for St Catherines White Bread is from The Waters Family Cookbook, 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:  
2 Cups warm (not hot) water
2 packages (tablespoons) dry yeast
1 Cup milk
1/2 cup sugar
1 tablespoon salt
4 tablesppons (1/4 cup) vegtable oil, shortening or melted butter
7-8 cups bread flower
Directions:
Directions:
Proof the yeast in the warm water with 1 tablespoon sugar. Heat the milk until it skims on top. Mix into warm milk the sugar, salt, and shortening. Cool to lukewarm. Add to yeast and water in large mixing bowl.

Work in flour a cup at a time until soft dough results. Knead in bowl or on board 7-8 minutes or until dough is smooth and elastic. Place dough in greased bowl, turning once, and cover. Let rise until double (approximately 90 min).

Punch down.

Devide into 2 or 3 loaves or many rolls.

Place in greased loaf pans or cookie sheet. Cover, let rise again until about double the size (about 30 min).

Bake at 325-350 for about 30 min. Coat with butter when done.
Number Of Servings:
Number Of Servings:
A bunch
Preparation Time:
Preparation Time:
2.5 hours
Personal Notes:
Personal Notes:
Recipie from H.B. "Bud" Rollins via Dr Gale Bishop on St Catherines Island.

 

 

 

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