Scrumptious Saturday

White Bread

One of my favorite things to eat while growing up was homemade white bread which my grandmother would bake. Fresh sliced - slathered with butter.  Nothing better.  This is from my aunt Jean but I have a feeling it is the recipe my grandmother used.  j

"For a crisp crust, neither grease nor cover loaves while cooling.  For a soft crust, brush top of loaves with butter after removing from oven." Jean

¼  cup    Sugar 4   T      Shortening 6   tsp    Salt 2   cups  Milk 2   cups  Milk and water combined, scalded ( 2 cups milk, Water)

4         cakes   Fresh yeast ¼        cup     Water, lukewarm 12-14   cups    Flour

Procedure

1   In medium saucepan, combine milk and water.

2   Scald.

3   In large bowl, combine: sugar, shortening, salt, and scalded liquid.

4   Cool to lukewarm

5   In small bowl, combine yeast cakes and lukewarm water.

6   Add to batter mixture.

7   Add 4 cups flour and beat thoroughly.

8   Add remaining flour gradually

9   Mix to a dough that won't stick to hands or bowl.

10 Kneed lightly on floured surface 8-10 minutesa

11 Place in greased bowl.

12 Cover closely

13 Let rise in warm place until doubled in bulk, 2 to 2½ hours.

14 Promptly punch down or knead about 2 min. until dough is reduced to original bulk.

15 Let rise again until doubled in bulk.

16 Knead down;

17 Divide in 4 loaves;

18 Cover.

19 Let t rest 10-15 min.

20 Mold in loaves.

21 Place in greased pans.

22 Cover closely

23 Set in warm place until doubled in bulk and a light touch leaves a slight dent.

24 Grease and flour loaf pans.

25 Place dough into pans.

26 Bake.

27 Bread is done when  it shrinks from pan and sounds hollow when tapped with

28 Remove loaves from pans and cool on racks. If you don't have racks, loaf pans may be placed across edges of other pans.

Yield: 4 loaves

Oven Temperature: 400°F

Cooking Time: 45 minutes

Source: Jean Cole Bates