Recipe by Grannie B
Nothing is better than hot bread right out of the oven, and this recipe is simple enough that I used it to teach a bread baking class for 12 and 13 year old girls, and they were all successful! *COOKS NOTE: I mix the dough w/ my kitchen-aid 600 mixer with the wire whip until the dough is too thick, and then I switch to the dough hook to add the remaining flour. When I'm finished adding the flour, and the dough is well mixed, I knead additionally by hand till dough is smooth. When kneading by hand, I use salad oil on my hands so that I don't use any more flour than necessary. The dough should NOT be stiff...it should be a rather soft dough. If you don't have a powerful mixer, then the instructions below work just fine.
- 4 cups milk
- 4 teaspoons salt
- 1⁄2 cup sugar
- 1⁄3 cup butter
- 2 eggs
- 4 tablespoons dry yeast
- 10 -11 cups flour
Directions See How It's Made
- Combine milk, butter, salt and sugar in a saucepan; heat to lukewarm - about 120 deg.
- Put 4 cups of the flour in a large bowl and stir in the yeast.
- Pour warm milk mixture over the flour mixture; beat with electric mixer till yeast is dissolved and batter is very smooth.
- Add eggs and beat well.
- Add remainder of flour 1 cup at a time till soft but not sticky dough forms. Stir with a large spoon after each addition of flour. After adding about 9 cups, add flour 1/4 to 1/2 cup at a time so that dough doesn't get too stiff. I try not to use much more than the minimum amount of flour.
- Knead the dough until it is smooth (3 to 5 min.).
- Place dough into a lightly oiled (salad oil) x-large bowl turning the dough over to oil the top of the dough. Cover with plastic wrap and let dough rise till double in size. The dough rises quickly, so watch it closely!
- Punch down risen dough; form dough into 4 loaves. Place loaves into greased loaf pans; Cover and let rise again till nearly double.
- Bake at 375 deg. about 25 to 30 minutes.
- Remove hot bread from pans and spread butter all over the crust of hot loaves.