For those of you all at home with nothing to do, here is my grandmother’s famous white bread.
1 1/4 Cup Powdered milk (alternate substitute hot water and powdered milk for 3 Cups hot Whole fat milk )
{combine in sauce pan to dissolve}
add - 2 1/4 Cups Cold Water
{in medium bowl combine to dissolve yeast. let rest to froth, add a pinch of sugar to activate the yeast. water cannot be above 120 degrees F. optimal temp 110 F}
-add to milk and shortening mixture after cold water. do this to keep the yeast alive
1/2 Cup gluten (optional if not using bread flour)
16-18 Cups Bread Flour (depending on humidity and elevation)
{add to liquids. stir in as much flour as you can with a spoon. If using a stand mixer Don’t! This recipe is too big for a stand mixer. Turn out onto liberally floured surface. kneed to combine in the rest of the flour or until smooth and no longer sticky. approximately 10-15 min. dough should be smooth and spring back when poked.
turn into a greased bowl, preferably a large one. cover with damp cloth or plastic wrap and let rise in warm place to proof, approx. 1 hour or until doubled in size. (there is a reason I said large Bowl!)
punch down, and let stand 30 more minutes. if you want a slightly more dense texture and sweeter bread skip the 30 min rest and turn out immediately.
turn out of bowl and cut in to 6 equal parts.
(alternatively divide 6 parts into further smaller balls, 8 per loaf, and place in grease cake pans. this will make large diner rolls.)
Roll flat and coil up to make a loaf.
Place in greased bread pans, and let rise for 1 1/2 hours covered in warm place.
(extra alternative: take one of the 6 parts and roll flat. spread with softened butter. combine in small bowl 1 Cup brown sugar with 2 Tbsp cinnamon or your desired strength and spread over the buttered dough. Roll up into a tight spiral, pinch closed the seam and lay down, seam side down to divide with dental floss into 8 cinnamon rolls. place in a large 18 x 9 in pan greased and lined with parchment paper. let rise as normal for 1 1/2 hours, covered)
Bake at 375 degrees F for 30 Min or until when tapped the loaf sounds hollow.
Remove immediately from pans to cool on wire racks. (tip if your undersides are pale you haven’t baked it long enough, or your pans are too pale. use darker pans for a browner crust. If they sound done, place in the oven on a dark cookie sheet for a few minutes more to darken the bottoms. turn off oven and remove loaves)
Butter while still warm for a nice sheen.
Cover with towel to keep from drying out.
Cool completely before cutting in half and into slices and devouring your hard work!
(tip 2: if you can’t fit them all in your oven, you can freeze the dough after you’ve cut it into the portions. just place them in plastic bags and put them into the freezer. to bake, just let them thaw completely in a warm place before following the instructions as if you just let them rest 15 min.)
Please be careful when reading the instructions and ingredient list.
stay healthy and happy! and enjoy the fruits of my grandmothers many years of baking, God rest her soul.
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