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Grandmom Burcher's Bread Recipe

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This recipe for Grandmom Burcher's Bread, by , is from Cooking with Family, 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:  
Bonnie Kenselaar

Category:
Category:

Ingredients:  
Ingredients:  
1 yeast cake (approx. 6 tsp. of active dry yeast)
c. warm water (about 110); use the water potatoes were boiled in, if you can
2-3 c. scalded milk, cooled to lukewarm (about 110)
3-4 Tbsp. white sugar
1 Tbsp. salt
2 Tbsp. margarine or butter
7 c. flour

Directions:
Directions:
Combine milk, sugar, salt, and margarine or butter in a large pot or bowl.
Dissolve yeast in warm water; stir well and add to milk mixture.
Stir 4 c. of flour into the liquid mixture and mix.
Place pot in warm spot; cover with a dish towel or pot lid for 20 minutes.
Stir the mixture and cover for another 20 minutes.
Add 3 more c. of flour or enough so the dough can be handled; knead on a floured surface.
Return dough to pot and cover. Remove when dough is doubled in volume.
Knead once more and let it rise again.

Grease two 9" loaf pans; divide dough in half and place in pans.
Let the dough rise once more in the pans.

Bake at 350 for about 30 minutes (test by thumping on the top of the loaf - it should sound somewhat hollow).

Preparation Time:
Preparation Time:
Give yourself most of a day for this!
Personal Notes:
Personal Notes:
This is a dense, delicious bread. The recipe was passed on by my Grandmom Burcher (Tess). She and my grandfather had a tiny summer cottage in West Cape May, five houses down from ours on Sunset Blvd. On summer mornings she would sometimes bake her bread and bring a warm loaf or two over for our family. It was divine, fresh out of the oven, and the only thing Grandmom cooked that my mother loved! I kept promising to help make the bread so that I could learn her recipe, but being a teen, I never got up early enough. One morning, Grandmom came over to our house early and dragged me out of bed. We spent hours baking but the final result was worth the wait. As we made the bread, Grandmom B. wrote down the recipe for me. She recommended baking the loaves for 30 minutes and then letting them sit in the oven with the "light" off for 15 more minutes. Stoves were less efficient then, so if you try this, keep an eye on the bread so it doesn't dry out. The recipe ends with one final instruction: "Eat it up".

 

 

 

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