16 yr old grand daughter makes amazing bread.
Throw together and shape then bake.
Flour and shortening stain the pages in the old cook book.
No bookmark needed, the 1961 cookbook falls open to the Basic White Bread(2 loaves) recipe. A sister in law gave it to me when I became a follower of James Beard, circa 1961. The place, in the book, is visited several times a week, when we request this really good bread. When you review prep time, the dough machine time is 90 minute, it mixes and rises without your input. Your hands on time is around 20 minutes. We tweaked the recipe just a bit to suit our desire for a slightly sweet loaf, with a several day shelf life.
Ingredients (in order)
- 2 cups warm water, 100 degrees
- 4 tbsp margerine, room temp
- 6 tbsp sugar, granulated
- 2 tsp salt, sea salt or iodized
- 6 cups flour, all purpose
- 2 1/4 tsp yeast, (1 package active dry)
- Combine flour, sugar, and salt in large bowl. Mix with wisk. This will make the bread softer and fluffier.
- Add water and margerine to mixing bowl. You can use unsalted butter but if you do use 1 tbsp salt.
- Put the dry ingredients into the mixing bowl with the margerine and water and put the yeast ON TOP of the dry ingredients.
- Mix until all the ingredients are distrubuted and the dough is just pulling away from the sides of the bowl. Cover with plastic wrap or towel and let rise 30 mins.
- Cut dough into two equal pieces. Preheat oven to 375 degrees F.
- Grease loaf pans with 1 tbsp vegetable oil. You can use a cookie sheet, if you do DO NOT grease it just put a little flour on it.
- Put dough into loaf pans or (if you're using a cookie sheet) shape the dough into loavs and put on the cookie sheet.
- Cook for 35 mins. When done tap the top and it should sound hollow. Should be deep golden brown.
- Now if you have a bread machine just put the ingredients in in order and put on the dough cycle. Then do steps 5-8.
Each surface, ingredient and tool need to be at your body temprature.
Yeast is a living thing that needs to be warm. Rising bowel and cooking pans while rising need to be warm.
Toss into bread maker and run dough cycle.
Shape and bake, for bread that you will love.
|Serving size: 1/2 inch slice|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Flours are very different by brand and season.
Add only enough flour to barely pull away from bowl sides, or bread maker pan sides. Yeast needs a softer dough to do it's work, too firm and dough will need to work harder to rise.