Skip to main content

Grandma Bessie’s Homemade Bread


What to do on a cold winter day?  Crank up the oven and bake bread, I say!


Grandma and Bill at 4 years old


Not only does it put a little heat in the kitchen, the aroma of homemade bread baking in the oven is out of this world!  There is nothing else quite like it!

This great recipe belonged to Bill’s grandmother, Bessie.  Bill remembers like it was yesterday walking up to the back door at Grandma’s house and having the smell of fresh baked bread greet him before he even opened the door.  He knew that very shortly he would be eating a slice of her bread slathered with creamy butter! 

This recipe makes 4 loaves of bread and it freezes well, if you wish to.  Nothing says comfort like the aroma of homemade bread wafting from the oven.  Happy Bread Baking!


After punch down
After 2nd rising
Voila! Baked!

Ummmm!!!  Wish I could give you a slice!!!


Bessie’s 4 Loaves Homemade Bread

Ingredients:

3 packets dry granular yeast (I used the rapid kind)
2 cups warm water
2 cups scalded milk
7 tablespoons sugar
2 tablespoons salt
¼ cup shortening
About 11 cups flour
3-4 tablespoons butter, melted

Method:

Dissolve yeast in warm water.

(Using an instant-read thermometer, pour water into measuring cup and when water reaches 110 degrees, add yeast.  Let yeast stand in water for 5 minutes, then stir.)

Add sugar, salt and shortening to scalded milk and cool to lukewarm.

(Pour milk into saucepan, heat to just below the boiling point; do not boil.  Bubbles will form around the edge of the pan.)

Combine the milk mixture with the dissolved yeast.

Add 6 cups of flour and beat until smooth.  I use a KitchenAid mixer with a dough hook.

Add enough more flour to make dough easy to handle.

(It may not require all 11 cups.  Now, spread flour on work surface, grease hands and turn dough out on work surface).

Knead until smooth and elastic, about 10 minutes. 

(Use a little more flour as dough becomes sticky.  Have dough in a ball, flatten dough and pull it to you.  Push away with heel of hands in a rolling motion.  Rotate dough a quarter turn and repeat the “fold, push and turn” steps.  It will be completed when it is smooth and elastic and when you poke the dough, it will spring back.)

Round up and place dough in a greased bowl.  Grease top of dough, cover bowl with a plate set in a warm place about 85 degrees.  Allow dough to rise until double in bulk from 1 to 1 ½ hours. 

(I turned oven on low heat and set the bowl on the stove, covered it with a plate and a towel.  I have an electric range; if you have a gas range, set it inside the oven as the pilot light should be warm enough.)

Punch down with your fist and let rest for 10 minutes then shape into 4 loaves and place in greased bread pans.  Brush with melted butter and cover with a towel, let rise again until double about 45 minutes.

Bake the bread in a hot oven 425 degrees about 40 minutes or until bread sounds hollow when tapped on the bottom of the pan.  Remove from pans at once and cool on a rack away from drafts.  For crisp crust, leave bread uncovered on the rack.  For a soft crust, brush top lightly with melted butter and cover with a cloth while cooling.

(Mine bakes very fast, in 30 minutes.)



Oven fresh bread is irresistibly additively delicious!!!



Comments

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews