Saturday, March 2, 2013

Homemade White Bread

Pour 8 C. hot water into mixing bowl with "heaping" 1/2 C. honey & 1/2 C. oil.

In separate large bowl,  1/2 C. luke warm water (heavy on the warm,
but not hot) add 2 Tbs yeast & 1 tsp. sugar.  Mix well and set aside
while yeast grows.

Add 1 2/3 C. powdered milk, 10 C. flour  & 1 heaping T. salt to
water, honey & oil mixture,  mix well.
Add yeast mixture, mix for 10 min.  Dough will be sticky.  Slowly add
1/4 C. flour at a time until dough is soft & doesn't stick to finger
when you dip finger in just a "little" bit of flour & touch.  (Too
much flour makes bread tough and not enough flour makes bread too soft
to work with and doesn't hold shape).

Place dough in large oily tub, cover with towel,  and set in warm area
for dough to rise double in size.  About an hour.
Grease pans with shortening, then put some shortening on hands to
handle loaves while dividing dough into equal parts and shaping into
loaves.  Try to pop bubbles as they form.

Let rise until double in size.  Bake at 375 for 15 min, then reduce
heat to 350 for 30 min or until done. (Normally it takes me about 25
minutes in my oven. If you tap the loaf and it sounds hollow it is
done.)  Butter tops and remove from pans to cool on wire racks or

This recipe makes about 6 loaves.  I usually freeze 3 loaves.  When
thawing, just set out for about 2 hours, then put in hot oven
(300-350) for about 5 min, it taste like you just made it!!!
This recipe also halves very well.  So if you don't want to make six
loaves you can make a smaller batch.

Note from Helga:  Thanks to Mary Beck Vansyoc for sharing this recipe.  It is a traditional recipe from her friend's great grandma.  I posted a picture of Mary's bread loaves earlier in this blog.

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