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White Bread Recipe

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This recipe for White Bread, by , is from Two Wild Johnston Women's 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!

Contributor:  
Contributor:  
Great Grandma Edith O'Connell (Kemp)/Grandma Enid Johnston (O'Connell)

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp quick active dry yeast - Fleischmann's
3 tbsp sugar
4 cups lukewarm water or milk (Mom used water)
12 cups sifted flour
2 tbsp melted fat or lard
1 tbsp salt

Directions:
Directions:
Dissolve 1 tsp sugar in 1/2 cup lukewarm water, then ass 1 tbsp of yeast - let stand 10 minutes then stir well.

Beat to a smooth batter the fat, salt, sugar, liquid and half the flour. Add the yeast. Beat slightly and add the balance of flour. Mix dough until smooth - it should not stick to the fingers. Place in a greased bowl and set aside in warm, draft free room until dough is double in bulk.

Punch down dough and let rise 1 hour. Cut and mould into loaves to half fill lightly greased bread pans. Cover and let rise again for 1 hour.

Bake in hot 425 F oven for 15 - 20 minutes and reduce heat to 375 F to finish baking for 35 - 40 minutes.

Butter tops when removed from the oven.

Number Of Servings:
Number Of Servings:
4 - 5 loaves
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This is the dough Mom used for Cinnamon Rolls.

 

 

 

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