Mom's Bread, Reworked.

Submitted by Johns in the Kitchen

"This is what happens when white bread meets brioche. My mother made bread and rolls my entire childhood. I have taken her recipe and tried to cut out a little of the sugar and fat. It remains Fantastic! Makes 2 large loaves or 2 plus dozen rolls."

 

• Ready In: 3hrs
• Ingredients: 9
• Yields: 2 Loaves
• Serves: 32

ingredients

• 1 cup lukewarm water
• 2 (1/4 ounce) packets yeast
• 2 cups scalded milk
• 1⁄2 cup unsalted butter
• 1⁄4 cup sugar
• 1⁄4 cup molasses
• 1 tablespoon salt
• 2 eggs, beaten
• 9 -10 cups bread flour

directions

1. Add 1/2 cup of flour to lukewarm water, add yeast and set aside.
2. Scald milk and add butter (I keep it frozen so it melts and cools the milk), and allow to cool. Add in Sugar, Molasses, Salt to milk mixture. Once milk mixture has cooled, add in eggs.
3. Place remaining 8 1/2 cups flour in large bowl or (mixer with bread hook). Add milk mixture and yeast mixture and mix to form sticky dough. You will need to knead dough for at least 10 minutes. Grease a large bowl with butter, add dough and turn to coat. Cover bowl with damp towel, and allow to raise until doubled (about 1 hr).
4. Pre heat oven to 350°F.
5. Divide dough in half, punch down and place in 2 9 5/8 x 5 1/2 x 2 3/4 loaf pans, and allow to rise until doubled again.
6. Bake in 350 F oven for 30 minutes or until golden brown on top.
7. Remove from oven and allow to cool before removing from pan -- store in paper or plastic bags until ready to use.