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Yeast Bread Recipe

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This recipe for Yeast Bread, by , is from Genealogy 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:  
Kathleen Hooper

Category:
Category:

Ingredients:  
Ingredients:  
1 c milk
1 c lukewarm water
1 tbs sugar
1 1/2 tsp salt
1 yeast cake
6 c flour
1 1/2 tbs

Directions:
Directions:
To warmed milk and water add sugar and salt. Break yeast cake in small pieces and add stirring until dissolved. Add enough flour to make a batter. Stir in melted shortening and beat well. Add balance of flour to make a fairly stiff dough. Turn out on lightly floured board and knead until smooth and spongy. Place dough in greased bowl and lightly oil the top to prevent a crust forming. Cover bowl with clean cloth and set in warm place free from draughts for 3 hrs or until dough is light (until blisters appear on top of dough).
Punch the dough down in the center and fold over from the four sides to the center and punch again. Turn dough over in bowl and allow to rise again for 45 minutes.
Knead again as before and allow to rise 15 minutes. Then turn out on lightly floured board.
Divide into 2 equal parts. Round 1/2 into loaf shape and place in greased loaf pan. The other half may be used for rolls if desired or a second loaf. Let dough stand about 10 minutes in baking pan.
Place in hot oven (400 to 425). Bake from 40 to 60 minutes or until well browned.
If you wish a pleasing appearance, you may glaze the tops of your bread or rolls by brushing lightly with a little milk about 5 minutes before you remove from oven.

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
4 hr
Personal Notes:
Personal Notes:
Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.


From the Jewel Tea Company Cookbook, 1920's or 1930's, Earl and Kathleen Hooper papers.

 

 

 

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