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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is my Mom's white bread, I've listed the recipe for 1 loaf, but she used to make 6 loaves/week so you can easily increase the recipe size. It's also very adaptable, any liquid from milk to water to tomato soup will work. Ingredients:
1.5 c milk |
1.5 tbsp lard |
1.5 tsp salt |
1/4 c sugar |
1/2 c lukewarm water |
3/4 tsp sugar |
3/4 tbsp yeast |
2.5 cup whole wheat flour |
2.5 cup white flour |
Directions:
1. In a pan heat: 1.5 c milk, 1.5 tbsp lard, 1.5 tsp salt, 1/4 c sugar, cool to lukewarm.
2. In a bowl put 1/2 c lukewarm water. Stir in 3/4 tsp sugar. Sprinkle on 3/4 tbsp yeast. Let stand 10min.
3. Into a very large bowl, pour 1st mixture and beat in 1.5 c whole wheat flour. Beat in 2nd mixture. Beat in 1 more c whole wheat flour. Gradually add 2 3/8 c white flour (or a combination of white and rye flour) at first stirring in with a wooden spoon and then kneading by hand. Knead at least 15min or until dough is soft and elastic and hands come clean.
4. Set to rise in a greased bowl covered in a warm place until doubled in bulk (1 - 1/2 hours). Punch down. Let stand 10min.
5. Grease a loaf pan.
6. Roll dough into a rectangle, then with fingers roll up jelly roll fashion. Flatten edges. Tuck in seams. Place in pan.
7. Cover and set to rise in a warm place about 1 hour or until doubled in bulk.
8. Bake at 375°F for 10min and then at 350°F for 25min.
9. Remove from pan, butter top, let cool.
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