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Grandma Eileen’s Bread Recipe

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This recipe for Grandma Eileen’s Bread is from West Jordan Oquirrh Point 6th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c scalded milk 1 1/2 c water
1 1/2 Tbsp. butter 1 Tbsp. salt
2 Tbsp. sugar
1 Tbsp. yeast
6 c flour
Directions:
Directions:
Scald milk and allow to cool to lukewarm temp. Meanwhile, dissolve yeast and sugar in a large bowl, in warm (not hot - just lukewarm)water. Stir in butter, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. If dough is too sticky, add more flour, ¼ cup at a time.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 425. Bake at 425 for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

 

 

 

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