Sunday, September 12, 2010

Grandma H's Bread Recipe As Given to Me in 1974 (1/2 Recipe)

5 and 1/2 Cups Water

1 Large Cake Yeast or 3 Pkgs Dry Yeast

Small Cup Sugar (About a rounded half cup)

2 and 1/2 Tb Salt (I use 1 and 1/2 Tb salt)

2 Lg Heaping Tb Crisco (or 3 Tb Canola or olive oil.)

5 Pound Bag Bread Flour

Mashed Potatoes (Optional, about 2 cups)

When I add mashed potatoes I get one more loaf of bread out of this recipe. I also cool down the potato water to lukewarm and use it in the recipe.

Proof yeast in 1 Cup Lukewarm Water/potato water with a tsp sugar added. After about 5 minutes it should be bubbled up nice.

In a large bowl add the Crisco, salt, sugar and remaining water and mashed potatoes. Now pour in the yeast water and mix well, then add the flour a cup or 2 at a time until it pulls way from the bowl and forms a ball. I usually don't use a mixer since the dough is so heavy, I do this all with my hands. Now you can knead it on the table or counter until smooth. (About 200 turns).

Place the dough in a large greased or oil sprayed bowl. Spray the dough also and cover with a clean cloth or plastic wrap and let raise until doubled in bulk. Meanwhile grease the bread pans and set aside.

Turn the raised dough ball onto a floured counter or table and divide into 5-6 equal balls. I usually use a food scale to make sure they weigh the same, about 1 and 1/2 pounds each. Now at this point you can make some cinnamon buns with one of the balls.

Knead the bubbles out of each ball and form into a loaf and place in the greased bread tins. Take a dinner fork and poke the dough all over about 1/2 inch apart to pop any big bubbles in the dough. Now grease or oil spray the top of the loaves and let them raise until 1 inch above the top of the pans.

Bake in a preheated 350-375 degree oven for 35 minutes at least. Until dark brown on top and medium brown on bottom. Loaf should sound hollow when tapped with finger. I bake at 375 degrees by the way. cool on a baking rack for 2-3 hours before wrapping up.

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