I came home last night from CA and I’m trying to get my bearings again. About the only thing that gets mixed up about the time is my stomach, I get hungry at the strangest times of the day. I am debating making my Mom’s bread tomorrow so I thought I would share the recipe with you. Now, mind you, I have never quite figured out how to break this down into a smaller batch but that’s ok because everyone seems to want a loaf and it makes about 8 loaves.
2 Quarts of Warm Water (105 – 115 degrees)
1 Cup Butter (softened)
1 12 0z Can of Evaporated (not condensed) Milk
3 Pkgs Yeast
3 tsp. Salt
1/2 Cup Sugar
Flour (it will take approx. 7-8 lbs)
Find a large and I really mean large mixing bowl to mix this in. Pour water into mixing bowl, make sure it is the desired temp. and add the yeast. I find it is almost easier to melt the butter and let it cool so it is not warmer than the water and pour that into the water after the yeast has dissolved. Stir in Milk, Salt and Sugar and stir until all ingredients are dissolved. Add flour slowly – pour about 4-5 cups of flour in and stir and just continue adding flour until dough is too stiff to stir. Cover section of table with flour and pour dough out on flour for mixing and kneading. Continue to add flour until dough isn’t sticky. Coat the inside of the mixing bowl (after you have washed it) with Crisco and place the dough in bowl. Coat the top of the dough with a light coat of Crisco as well to keep from drying out. Let dough rise until about twice the size, mix down let rise again to twice the size and separate into loaves or rolls, put in appropriate baking pans and let rise one more time and then bake at 350 degrees for approx. 30-35 min.
Prep Time: 25 Min Total Time: 6 hours and 55 Min