JUDY GRUBE'S WHITE BREAD
This recipe is from a family friend who passed on years back. It is the BEST bread, nice, firm and tasty. A true farmhouse bread. My mother used to make 10 loaves a week when we lived on the farm and stock up the freezer. It would go that fast! This recipe also makes a great base bread for raisin bread and cinnamon/brown...
Provided by Linda Kauppinen
Categories Other Breads
Time 3h
Number Of Ingredients 8
Steps:
- 1. dissolve 2 packages yeast and 2 Tbsp sugar in 1 cup warm water.
- 2. Mix all ingredients to make a soft dough.
- 3. Put on a floured board and let rest for 10 minutes. Knead for 8 to 10 minutes.
- 4. Put in a large bowl, cover and let rise in warm room until double.
- 5. When doubled in size, poke it with 2 fingers to deflate. Cover and let rise again until double in size.
- 6. When doubled in size the second time, take the dough from the bowl and put on a board and cut into 5 equal pieces.
- 7. Knead each piece "Slightly" and place in greased pans to raise.
- 8. When risen, bake at about 325 degrees (depending on oven) for about 20 to 30 minutes until done. Bread will sound hollow when you tap on the crust top.
- 9. **For 1 loaf of Raisin Bread you can flattened out 1 loaf before placing in pans to rise, spread with 1 to 1 1/2 cups raisins, 3 Tbsp cinnamon and 1/2 to 1 cup sugar, roll up and place in greased pan to rise. Makes absolutely delicious raisin bread!! MMMmmmmmmm Enjoy!
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