Bread Recipes

These recipes are from an extension class I took during High School during the mid-1970’s.  They are easy to follow and produce serviceable products.  I don’t remember the name of the nice women who taught the class, but I’ve been using these recipes ever since and would like to thank her.

Grandmother’s White Bread

• 1 envelope dry yeast
• ½ Cup very warm water
• 3 Tablespoons sugar
• 2 Cups milk^*
• 2 Tablespoons shortening^#
• 1 Tablespoon salt
• 6 or 7 Cups unbleached white or 7 to 8 Cups all-purpose flour

Makes two large loaves.

Old-fashioned Rye Bread

• 2 envelopes dry yeast
• 2½ Cups very warm water
• ¼ Cup molasses
• 4 teaspoons salt
• 2 Tablespoons shortening^#
• 2½ Cups rye flour
• 1 Tablespoon caraway seeds, crushed (optional)
• 5½ to 6 Cups all-purpose flour
• Cornmeal

Before baking, brush loaves with water.  Makes two large loaves.

Double-Wheat Whole-Wheat Bread

• 2 envelopes dry yeast
• 1 Cup very warm water
• ½ Cup honey
• 2 Cups milk^*
• ¼ Cup shortening^#
• 1½ Tablespoons salt
• 5 Cups whole-wheat flour
• ¼ Cup wheat germ
• 3 Cups all-purpose flour

Makes two large loaves.

French Bread

• 2 envelopes dry yeast
• 2½ Cups very warm water
• 1 Tablespoon salt
• 6 Tablespoons shortening^#
• 8 Cups all-purpose flour

After shaping loaves, make ¼â€ deep slashes at 2” intervals.  Brush with cold water.  Let stand uncovered until doubled.  Brush again and bake.  After twenty minutes remove from oven and brush with egg white glaze.  Return to oven and finish baking.  Egg white glaze: Mix one unbeaten egg white with 2 Tablespoons water.

Basic Roll Dough

• 2 envelopes dry yeast
• ½ Cup very warm water
• 1½ Cups milk^*
• ½ Cup sugar
• 2 teaspoons salt
• 2 eggs
• ½ Cup shortening^#
• 7 to 7½ Cups all-purpose flour

Add the eggs before the last addition of flour and beat well.  After dough has risen, puch down, draw sides into center, shape to smooth ball and let rise again.  Shape into rolls, coffee cake, et cetera.  Bake when light at 375F.  For rolls, 15 to 25 minutes, cakes 25 to 35 minutes.

Please Note

• The bread recipes on this page are for pans at least 9” x 5” x 3”.
• The rye and French breads are usually shaped into long, oval loaves.  Use one small cookie sheet per loaf, or one large one (18” x 12”) for two loaves.  The cookie sheet(s) are greased then sprinkled with cornmeal.
• ^*When using dry milk add proper amount with first amount of flour.
• ^#For white breads I use white shortening.  In dark breads I use any kind.

There are several methods of mixing together the ingredients of bread.  The type of yeast used determines which one, or you may prefer one method because that is what you are familiar with.

Method One

This is the one I use most of the time.  You use Rapidmix dry yeast.  It does not need to be dissolved in warm water.  You mix the yeast in your bowl with 1 to 2 cups of flour, the sugar and salt.  The liquid is heated just enough to melt the shortening and is then added to the dry ingredients and beaten well.  This can be done with an electric mixer.  Then more liquid (depending on recipe) and lour is mixed in and beaten well.  The remainder of the flour is worked in by hand.

Method Two

This is the conventional one where the yeast or yeast cake is dissolved in warm water to which a small amount of sugar has been added.  The shortening is melted in hot water (or milk) and then cooled to lukewarm.  In the meantime, the yeast has started to grow and is added to the lukewarm mixture either before or after some of the dry ingredients.  This mixing can be done with an electric mixer, but the rest of the flour must be mixed in by hand.

Method Three

This is sort of a combination of the above two.  I like it because the end product seems to be of better quality.  However, it does take longer from beginning to end.  A sponge is made using the following: Part or all of the liquid is heated to melt the shortening.  I put the shortening in my mixing bowl, and then add hot water, usually half of what is called for in the recipe.  The sugar and salt are added and stirred until dissolved and the shortening melted.  Then I sometimes add the remainder of the liquid, using it at room temperature.  About half of the flour is added along with Rapidmix yeast.  This is beaten well and then covered, se in a warm place until bubbly.  It usually takes at least 45 minutes.  The remainder of the flour is mixed in by hand.  The first mixture can be mixed with an electric mixer.

More information

The bowls I like to use are the largest mixing bowl from Tupperware (it will hold dough for 2 loaves of bread) and the Fix N Mix salad bowl, which will hold dough for 4 loaves.  My mixer will knead the dough; so when making just 2 loaves, I use it from start to finish.

Fleischmann’s Yeast has a good booklet for beginners plus interesting recipes for the more experienced baker.  The offer is on the back of the yeast packages.  It goes more into detail about methods, tips & techniques, ingredients, judging bread and rolls and storing.

Shaping the dough

After the kneaded dough has doubled in size, I dump it out onto a generously floured board.  Divide into as many loaves as you plan to make.  Knead each piece of dough into a smooth, round ball.  About 20 turns will do it.  Cover and lest rest 15 to 20 minutes.  Grease pans or cookie sheets.  Shape into loaves by flattening each ball, rolling into a roll like a jelly-roll, pinching the seam together well and placing in the pan.  Cover and set in warm place until doubled and light.  Bake in 375F oven for about 40 to 45 minutes for large loaves, 30 to 35 minutes for smaller ones.  Cool on wire racks.  Remove from pans after 10 to 15 minutes.  Cool completely before storing in plastic bags.