Grandma Clara’s Bread recipe

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Grandma Clara’s bread recipe [per Wayne’s recorded notes]

Ingrediants for yeast mixture:

active dry yeast: 1 package

granulated sugar: 1/2 t

warm water: 1/2 C


Ingredients for bread dough:

milk: 1 C (scalded and cooled to luke warm)

warm water: 1 C

sifted bread flour: 6 C

granulated sugar: 2 T

shortening (soft): 2 T

iodized salt: 2 t


Instructions for yeast mixture:  Add 1 package of active dry yeast to 1/2 C of warm water; add 1/2 t of granulated sugar.  Let set until gets foamy (about 1/2 hour)

Instructions for bread:  Place 1 C of milk (scalded and cooled to luke warm) in container; add 1 C of warm water.  Add 2 T of granulated sugar and 2 T of soft shortening.  Add 2 t of iodized salt.

Place 3 C of sifted bread flour into bowl.  Add milk, warm water, sugar, shortening, to the flour; mix well with fork.  Add yeast mixture per instructions above, and mix with fork.

Add 2 C of sifted bread flour (will add remaiining flour as needed (as stated below)).

Have 1 C of sifted bread flour ready.

Knead dough in large bowl.  If too sticky, gradually add flour, and continue to knead dough (should take 15 to 20 minutes).  Place on bread board and knead bread. In mean time, clean original bowl and grease with shortening.

Place  dough in “greased” bowl and continue to knead dough (have shortening on hands).  Turn upside down so top is smooth.  Cover with wax paper and clean dish towel (for drying dishes).

Set in warm place (e.g. in front of electric heater).  After an hour and half, dough should double in size; need to “punch it down” [knead] and make it smooth on top. For bread to rise, temperature needs to be between 75 deg. F and 85 deg. F.

Let the dough raise 2 hours.

Grease 2 bread pans with shortening.

Grease palm of hands (and fingers) w/ shortening.  Divide dough into two equal size portions.  Knead each portion for 5 minutes.  Place each portion in separate bread pan and press center so have enough dough on each end; flatten out and smooth top of dough in bread pan such that it is between 1/3 and 1/2 way up side of bread pan, and place in warm area to raise until the dough get even or slightly above the top of the pans.  Note 1: Turn loaf over after first placing in bread pan (need grease/shortening on top also). Note 2: Cover pans w/ wax paper, and clean dish cloth (for drying dishes) when letting them raise.

Pre-heat oven to 350 deg. F.  After letting bread raise an adequate amount of time (between 1 3/4 and 3 3/4 hours), place the bread/pans in the oven.  Set timer for 30 minutes; be careful (check 5 minutes early), as bottom of bread can burn.

Take bread out of oven when it is a brown color. Take bread out of pan an place on top of brown paper bag, which is on bread board.

Put thin layer of shortening on it.  Let set overnight, before place bread in paper bag.

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