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August 2, 2011
Basic White Bread
Old-Fashioned Breads
Prep time:
20 minutesbaking time:
30 to 35 minutes“We loved to spend Saturdays at Grandma’s baking bread.”
Ingredients
Serves 24
- 2 ( 1/4-ounce) packages active dry yeast
- 2 tablespoons granulated sugar
- 2 cups warm water (105°F to 115°F)
- 6 to 6 1/2 cups all-purpose flour
- 1/2 cup dry milk powder
- 2 tablespoons vegetable shortening
- 2 teaspoons salt
Directions
1
Sprinkle yeast and sugar over warm water in bowl; stir until dissolved. Let stand until bubbly, 5 minutes.
2
Add 3 cups flour, dry milk powder, shortening and salt. Beat until blended, about 2 minutes. Stir in enough additional flour, about 3 cups, to make a soft dough. Knead on floured surface until smooth, 10 minutes, adding remaining 1/2 cup flour to prevent sticking, if necessary. Shape dough into ball; place in oiled bowl. Turn over. Cover; let rise in warm place until double in size, 1 hour.
3
Punch down dough. Knead on floured surface 1 minute. Cut in half. Cover with towel; let stand 10 minutes. Grease two 81/2 × 41/2-inch pans.
4
Roll each dough half into 12 × 8-inch rectangle. Starting at short sides, roll up jelly roll fashion. Pinch to seal. Place loaves, seam sides down, in pans, tucking ends under. Cover; let rise in warm place until double in size, about 1 hour.
5
Preheat oven to 375°F. Bake until loaves sound hollow when tapped, about 30 to 35 minutes. Remove to wire racks.
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Grandma's Secret Trick
Grandma's Secret Trick
To make this bread dough ahead of time, Grandma placed the shaped loaves in the pans and covered them with greased plastic wrap. Then she refrigerated them for about 3 to 24 hours. Grandma removed the loaves from the fridge about 20 minutes before baking them, uncovered, in a preheated 375°F oven, adding 15 to 20 minutes to the baking time.
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