Ingredients: |
Ingredients: 2(1) c bottled milk
¼(⅛) c granulated sugar
4(2) tsp salt
2(1) tbsp shortening
2(1) c hot water
1(½) cake fresh or dry granular yeast
¼(⅛) c lukewarm water
About 12(6) c sifted flour
Recipe can EASILY be cut in ½;in fact these days,I ALWAYS make just2loaves,not 4.Therefore I have included the½recipe amounts in ()
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Directions: |
Directions:1.Scald milk.Pour into a large bowl;then add sugar,shortening,salt&hot water;&stir until shortening is melted.Cool to lukewarm,or until a little of the mixture dropped on the inside of the wrist feels almost cool.
2.Add yeast,which has been crumbled into the¼(⅛)c lukewarm water,&stirred until softened.Add flour,cupful by cupful,mixing thoroughly after each addition with a knife or spoon until you have a dough that clears the bowl&can be turned out onto a floured board&kneaded.
3,Knead by folding the dough over on itself,pushing it lightly with a sort of rocking motion,folding it over,pushing it,&repeating this process rhythmically until the surface of dough feels smooth&looks satiny-about8-10minutes.(If necessary to keep dough from sticking,sprinkle board lightly with flour from time to time.)
4.Shape dough into a smooth ball.Place in a greased bowl;brush top lightly with melted fat or salad oil;cover with a clean towel&let rise in a warm place(80-85º),away from drafts(unheated oven is good),until double in bulk-about2-2½hrs.When double in bulk,you should be able to press dough gently with fingers&have impression remain.
5.Then knead down dough by plunging hand into the dough&folding the edges toward the center.Then turn dough in the bowl so that the smooth side of the ball is up;cover with a clean towel&let rise again,until double in bulk-about1hour.
6.Next knead the dough down,then turn onto floured board,divide into4(2)equal portions.Round up each portion into a smooth ball.Cover with a clean towel,&let rise10-15 minutes on board.Shape each ball into loaf form&place smooth side up in 4(2) greased or oiled pans about10"x5"x3".
7.Brush lightly with melted fat or salad oil.Cover with a clean towel;place in a warm place(80-85º)&let rise until double in bulk-about1½hrs.Bake in a moderately hot oven of400ºfor45minutes.Brush with melted fat or salad oil,remove from pans,&cool on cake rack
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Personal
Notes: |
Personal
Notes: Ok,so this is very time-consuming,but it is well worth it.Homemade bread the way our grandmothers/great-grandmothers made it;if you haven't tasted bread"from scratch," you can't imagine how much more delicious it is than store-bought bread.
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This recipe for White Bread is from