Down home tastes.Featured recipe.This recipe makes 5 loaves, so I freeze two of them, and make rolls out
of the other two before the second rising. When I want a loaf for supper,
I just take one out. Let it rise a couple hours, until double, and bake.
White breadSponge method.
5 tbsp. sugar
4 c. lukewarm water
2 cakes fleischmann's
yeast
18 c. sifted flour (4 1/2 qt.) | 2 c. milk, scalded and
cooled
3 tbsp. melted shortening
4 tsp salt
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Dissolve sugar in lukewarm water, crumble in yeast and stir until dissolved,
add 1 1/2 quatts flour or sufficient to make a sponge. Beat well. Cover and
let rise in warm place about 1 1/2 hours. When well risen, add lukewarm milk.
Add melted shortening, salt and remaining flour or enough to make easily
handled dough. Knead down quickly and lightly until smooth and elastic. Place
dough in greased bowl, cover and set in warm place. Let rise until double
in bulk, about 1 1/2 to 2 hours. When light divide into 5 equal portions,
shape into loaves and place in greased bread pans. Cover and let rise until
double in bulk, about 1 hour. Bake in hot oven at 425 degrees 15 minutes.
Turn heat to moderate or 355 degrees and finish baking about 30 minutes
longer. |
Recipe submitted by: Dessie Eubank. OH
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