This basic Bread Recipe has been in our family for over 90 years. It makes the Best Toast and holds up well for Sandwiches. This bread makes the best toast and holds up well for sandwiches.
6 cups Luke warm water, 5 Yeast Packs and 2 Tbl Sugar in a large kettle. Add enough flour (about 5 cups) to make a soft sponge. Set aside.
Scald 6 Cups Whole Milk with 13 Tbl Sugar, 5 Tbl Salt and 1 1/2 Stick Butter. Cool this to Luke warm.
Pour milk mix into yeast mix.
Mix in about 8 Cups (more or less) flour into mixture to form a stiff paste.
Now add more flour to make a stiff dough (unable to stir with a spoon).
Knead in the bowl a little then let rest 10 minutes (covered).
Turn out onto well floured board.
Knead till smooth (about 10 minutes). Add a little flour as you knead it till not sticky to hands.
Split Dough in half if needed.
Place in 2 very large greased or sprayed bowls.
Cover and let rise till double in a warm draft free place. I grease top of the dough before I cover it with a warm damp cloth.
Let rise till double in size (about 1 1/2 hours.
After first rise punch down and let rise again same method as the first time.
I cut into two dough balls then cut each into 2 more then 2 more. Remember it makes 6-8 Loaves total.
Place one of the dough balls on a well floured surface and roll out (till al air is out of dough. Roll out to two inch high.
Hand roll out, fold and pinch to form loaves that are a little a little less than half the hight of your loaf pans (same length as pan).
Use Roller to get out all air bubbles.
Spray or grease bread pans and put loaves in pans. Spray loaves.
Cover with warm damp cloth or clear wrap and let double in pan. Now you can brush xon mix of 1 egg white with 2 teaspoon water for glazing. If you want to score the bread - now is the time. About 1/2 inch deep. Flour your knife.
Bake at 350 for 30-50 min - King Arthur recipe.
Check internal temp to 190. Turn out onto wire racks to cool. If want - melt butter and brush on bread tops (Not much). Thump for hollow sound or 190 degrees middle temp.
This is a Huge batch of bread and will take almost 8 pounds of Bread Flour. This is a double recipe and makes 6-8 large loaves. To half the recipe use just 2 packs yeast, 5 Tbl Sugar, For all other just half them. Mom and Jo Jo NEVER used the double recipe. Not enough oven space and too much doe for them to handle.. If you only have one oven you can slow down ONE of the dough balls by putting it in a cool place during rise session then in warm area till ready for it. You can also freeze half the dough. Freeze before first rise.
This makes really nice mini loaves for gifts. If you don't have double ovens it will be Much easier to make 1/2 the recipe. That will give you 3 really large loaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Loave (518g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 243 | ||
Calories from Fat: 243 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 72.9mg | 22 % | |
Sodium 8840.2mg | 305 % | |
Potassium 12mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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