"If the Amish
make it, you'll find it at Amish Pleasures."
Basic White Bread
| Cool the
milk. When it is lukewarm, add the sugar, salt, and butter. Let the
yeast proof (form tiny bubbles on the surface, which shows it is active)
and add it to the milk. Combine with the flour and mix thoroughly. Knead
vigorously on a lightly floured surface or in an electric mixer with a
dough hook, until the dough is smooth and elastic to the touch. Put the
dough in a greased bowl, turning it so it is oily on all sides. Cover
with a damp cloth and let it rise in a warm, draft-free spot until
double in bulk. Cut or punch the dough and knead a little more. Divide
the dough into 3 parts. Shape each piece into a smooth loaf and place in
a greased loaf pan. Cover with a cloth. Let the dough rise in a warm
place until doubled in bulk. Bake in a preheated 350° F.
over for 45 minutes until the bread pulls away from the sides of the
pan. Brush the top of the loaves with the melted butter.
Makes 3 loaves, 5" x 11" each
2 c. scalded milk
3 T. granulated sugar
1¼ T. salt
3 T. butter
2 packages dry granular yeast or 2 yeast cakes dissolved in 1/4 c.
lukewarm water (110° F.)
7 c. sifted all-purpose flour, or stone ground flour, if available
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas.
Betty Groff's Country Goodness Cookbook
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