GRANDMA'S COUNTRY WHITE BREAD
I was diagnosed with cancer last yr, and I got pretty fed up with all the chemicals that are put in our food by big corporations....therein I started making bread, and my hubby loves it! This isn't my grandmother's recipe, found this in a cookbook at my friend's house.
Provided by D K
Categories Other Side Dishes
Time 2h30m
Number Of Ingredients 7
Steps:
- 1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil, and 3 cups of flour, beat until smooth. Stir in enough remaining flour,( I use about 6 1/2 cups) to form a soft dough.
- 2. Turn onto a floured surface, knead until smooth and elastic, about 6 to 8 minutes. Place in a well greased bowl, turning once to grease top. Cover and let stand (rise) in a warm place until doubled about 1 hour.
- 3. Punch dough down. (Use fingers to deflate dough, not your fist.) Divide dough in half and shape into 2 loaves. Place into 2 greased 9x5 loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Remove from pans to wire racks to cool.
GRANDMA VANDOREN'S WHITE BREAD
What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's.
Provided by Marilyn VanDoren Sim
Categories Bread Yeast Bread Recipes White Bread Recipes
Yield 36
Number Of Ingredients 6
Steps:
- In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
- Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
- Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 25.2 g, Fat 2.1 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 195.5 mg, Sugar 2.9 g
EASY WHITE BREAD
A great recipe for an electric breadmaker - or do it the traditional way
Provided by Good Food team
Categories Side dish
Time 2h50m
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
- Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
- Tip onto a lightly floured work surface and knead for around 10 mins.
- Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
- Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
- Place it on the baking parchment to prove for a further hour until doubled in size.
- Heat oven to 220C/fan 200C/gas 7.
- Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
- Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Nutrition Facts : Calories 204 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
GRANDMA ROSE'S ITALIAN EASTER BREAD 1947
Grandma Rose was from Calabria Italy. We always had this at Easter time. Great for toast and really good for French Toast. Just eat with a dab fresh butter and a cup of coffee. If you braid it, you can put sugar cubes on top that will burst in the oven in those areas, That is how the Italian bakeries do the tops. Ours is plain....
Provided by andypandy
Categories Yeast Breads
Time 40m
Yield 8 loaves, 80 serving(s)
Number Of Ingredients 9
Steps:
- Scald whole milk and let cool, add in the yeast.
- Beat eggs, and juice, and zest.
- Beat sugar and butter until fluffy continue to beat well.
- Add the beaten egg mixture into the beaten sugar butter mixture.
- Combine with the cooled scaled milk , and yeast mixture.
- Combine well, add sifted flour, continue adding flour until a soft dough comes together.
- Turn out onto a table and knead until soft, not too sticky, 5- 10 minutes.
- Let double in a greased bowl, covered.
- Punch down and let rise again.
- Form into braids after second rising, or put into loaf pans.
- Let rise until almost doubled Bake 350 degrees, until golden, 20 minutes approximately.
- Note; the amount of flour can be anything from 8- 12 cups, or more. but add gradually until you have a soft slightly sticky dough -- where when touched your finger comes away tacky but not sticking to the bread board.Keep your dough soft not firm --.
- All depends on flour and humidity and how much juice from your oranges and lemons.
- Can braid and place under braiding but showing raw eggs white or already coloured, eggs will cook while baking, for an Easter morning delight.
- Directions on making the dough, can vary, as I have done the procedure in different ways, and now we can't get fresh compressed yeast in our stores, so I use active dry yeast, usually 2 tablespoons.
Nutrition Facts : Calories 104.9, Fat 5.8, SaturatedFat 3.4, Cholesterol 41.3, Sodium 122.7, Carbohydrate 11.9, Fiber 0.6, Sugar 10.7, Protein 2
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