Grandma’s Bread

Jun 24

Written By Celia Sheppard

1. Scald 3 1/2 cups skim milk

2. Add in bowl: 1 cube margarine (cut up), 1 tbsp salt, 1/2 cup sugar

3. Add milk to bowl. Let cool to lukewarm

4. Stir in: 2 cups flour, 1 egg (slightly beaten)

5. Dissolve: 2 pkg (4 1/2 tsp) yeast in 1/3 cup (hot to touch on wrist). Add this to mixture

6. Add 6-8 cups flour

7. Set bowl upside down on big cutting board. Leave upside down 10 minutes.

8. Knead on floured board until blisters form on dough

9. Grease bowl

10. Put in dough, cover and let rise in warm place until a hole remains in dough when you punch a finger in it (about 1 hour)

11. Punch down, flip over, and let rise again 30 minutes

12. Punch down, form loaves (cut big round into quarters, and round off the quarters)

13. For bread: Punch loaf, fold lengthwise in half, then vertical wise into thirds. Pound into rectangle, then roll it tightly to fit into greased bread pan.

For cinnamon rolls: Punch the air out, then stretch into rectangle, (put on butter, sugar, cinnamon...pecans, raisins, raspberries...) and roll tightly. Cut into rolls to put into greased pan

For dinner rolls: Punch the air out, flatten somewhat, then cut strips, then squares for the rolls. Take roll dough and fold behind itself to make ball (this gets rid of air). Put finished rolled balls into greased pan

14. Cover dough in pan with rag and let rise again (about 1 hour)

15. Bake at 375° for 35 minutes or until golden brown and sounds hollow when tapped