Grandma's Homemade Bread

Grandma's Homemade Bread

** This is a recipe that has been handed down through my family for generations. It is a special treat but you have to plan ahead because of the time factor in making it.

Ingredients

1 pkg yeast
1 c lukewarm water
4 T sugar
3 c warm water
1/4 c lard (or butter)
1 T salt
Approx. 10 c of Robin Hood White Flour
Crisco Shortening for coating pans/bowl

In a small bowl combine 1c lukewarm water, 4T sugar and 1 pkg yeast. Stir and dissolve, then let set for yeast to work---mixture will rise and starts bubbling. Allow this to set for approx. 15 minutes.
In a large bowl combine 3 c warm water, 1/4 c lard or butter, and 1 T salt. Stir to melt butter in solution.
Then add the yeast mixture to the water/butter/salt solution bowl. Stir in 5 cups of flour. Continue adding flour and stirring until bread mixture holds together. Then flour table surface and put dough on flour. Sprinkle with flour and start kneading bread. Continue adding flour until bread is no longer sticky and dough is smooth. You will use about 10 total cups of flour. Kneading usually takes about 5-10 minutes. Coat large bowl with Crisco shortening and place dough in bowl to rise. Cover bowl with a moist cloth so dough doesn't dry out.
Let dough rise until double in size ----about 3 hours depending on the temperature of your kitchen. Then punch dough down. Divide dough into 4 equal loaves. Take each loaf and work dough with hands by folding and spanking dough to release air pockets. Then put in bread pans that are coated with Crisco. **Hint--do not use spray to coat pans. Cover the 4 loaves with a moist towel and let dough rise until it archs above pan and about doubles in size. Bake bread in a preheated oven at 350' until bread is golden brown approx 30-40 minutes.
Remove bread from oven, let cool in pans a couple of minutes then flip loaves onto a paper towel. Brush the tops of the loaves with butter. Let bread cool, turn on sides so the bottom also cools. Yields 4 Loaves.
This bread is very light and fluffy. There are no preservatives in it so if you are not using it in the 1st few days, it will need to be stored in a refrigerator to prevent mold growth. Bread also freezes well.

SCIENCE FACTS

**Use fresh yeast--check the package label to make sure it isn't out dated or your bread will not rise.
**Temperature of water to dissolve yeast is critical. Hot water will kill yeast and cold water will not activate yeast cells. Use WARM water to the touch.
**Flour---my Mom told me Robin Hood Flour is the key to good bread. This flour is higher in protein content and protein or gluten gives the bread texture. Gluten forms a network of proteins that stretch through the dough like a web, trapping air bubbles that form as yeast ferments creating air holes in perfect bread.
**Kind of liquid affects bread---water makes a loaf that has more wheat flavor and crisper crust
---Milk and cream based breads are finer texture and brown quickly
---orange juice can be used and makes the wheat breads sweeter.
**Fats: do not use whipped butter or low grade margarine because they have to much water and weaken composition of loaf.
**Sugar is the fuel that feeds yeast so it ferments producing carbon dixide that makes the bread rise.
**Salt helps control yeast development and prevents bread from over rising. Salt helps create good texture and adds flavor to bread.
**Salt FREE Breads--use vinegar or yogurt to help control yeast growth.
**Toppings: Change the crust of the loaf.
Egg glaze: used to attach nuts and seeds.
Egg yolk glaze: makes shiny golden crust.
Water sprayed on dough when baking makes a chewy crisp crust.
Milk brushed on before baking makes crust soft and tender.
Brushed butter on baked loaf makes crust softer and adds flavor.
**The second rising of the dough in the pans takes less time because there is more yeast in the dough.
**Oven Spring---is the amount of rising the bread does in the oven during baking.