I love to cook. One of my favorite things to make is bread. There is nothing in this world like a piece of warm bread right out of the oven with butter and jam on it. YUM! Anyways, since we've been married I've been making bread from a recipe called Classic White Bread out of the Betty Crocker cook book. It's a really good recipe and it makes 2 loaves. But it's not quite what I remember my mom making while we were growing up. So, when my mom came to visit a couple of weeks ago, I asked her to show me how to make her bread.
While we were making it she told me that her mom (my grandma) had taught her to make this bread, and that my grandma had learned it from her mom (my great grandma) who learned to make it when she worked in the bakery. I thought that was kind of a neat bit of family history, so I plan on passing this recipe down to my children so that this bread can stay in the family.
I made the bread today. It doesn't look as pretty as when my mom made it. I'm still learning how to shape it just right. But the other cool thing about this recipe is that it makes 6 loaves (Hence the name) and so when I make it we freeze 5 of the loaves and then just pull them out when we need them. I only end up having to make bread like once a month or so. It's nice. Anyways, I thought I'd share the recipe in case anyone wants to give it a try.
Six Loaf Bread
13-15 cups flour
5 cups milk
1/2 cup wesson oil
1/2 cup sugar
3 Tbsp salt
3 Tbsp yeast
1 cup lukewarm water
1 Tbsp sugar
1. Put milk in pan and heat so it's warm to the touch. While milk is warming mix yeast, water, and 1 Tbsp sugar in a medium bowl. Set aside and let rise.
2. To warm milk add 1/2 cup sugar, wesson oil, and salt. Cool to lukewarm. Pour into a large bowl. Add 7 cups of flour to milk mixture and mix until smooth. Add yeast and mix well. Add remaining flour (6-8 cups) to make thick dough that can be handled. Knead well.
3. Put into large bowl and let rise approximately 1 hour or until double in bulk.
4. Spray counter with Pam and turn dough out onto counter. Knead to get air bubble out. Divide into 6 equal parts and form into loaves.
5. Put into greased bread pans and let raise another hour to an hour and a half untl double in bulk. Preheat oven to 350 degrees.
6. Cook for 45-50 minutes until desired browness. Turn out of pans onto cooling racks.
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Random comment:
Thanks for noticing my mistake!!! Much appreciated...hey question, you know how your blog is closed and you have to invite people to read it? Do you like having it that way? And how did you set it up like that?
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