I have been asked for a basic homemade bread recipe, so here it is. This recipe is the very one I still use and was the one taught to me by my Grandma & my Mom. It also earned me blue ribbons during my 4-H years in Monroe County Ohio.
Basic White Bread – will make 2 loaves or 1 loaf & 1 dozen rolls.
- 6 cups sifted flour
- 1 to 2 cakes of compressed yeast
- 2 cups of milk, scald
- 2 levels teaspoons salt
- 6 level teaspoons sugar
- 4 tablespoons of shortening
- Crumble yeast cake, dissolve in a small amount of lukewarm milk.
- Add rest of lukewarm milk, salt & sugar.
- Mix well & add all of your flour.
- When partially mixed, add melted shortening.
- Mix well with your hands.
- Keep the sides of your bowl clean.
- Turn the dough out onto a lightly floured board.
- Knead dough until the dough is smooth, elastic & bubbly on surface.
- Let stand in a warm place for 2-4 hours or until the dough is double in bulk.
- Knead dough down, let stand 45 minutes.
- Knead dough down again , let stand 15 minutes.
- Divide dough for loaves.
- Put in well greased Loaf pans.
- Brush top with melted butter.
- Allow to rise 1-2 hours until light & double in bulk.
- Bake 400 degrees F (preheated hot oven) for the first 20 minutes.
- Reduce heat to 350 degrees F.
- Bake another 40 minutes until well browned & slightly shrunk in the pan.
- Cool take out of loaf pans.
Keep in dry cool conditions or freeze for later. Homemade Bread does not contain the preservatives store bought does so it won’t last as long. But, let’s face it, homemade bread doesn’t need to!
Until next time,
Mrs. Kay L Rice