Carla’s White Bread
(from ldum’s recipe box)
My favorite of all white bread recipes and the first one I made by hand.
Source: Carla Emery from her book: The Encyclopedia of Country Living (from RecipeThing user javamama)
Prep time: 60 minutes
Cook time: 30 minutes
Serves 16 people
Ingredients
- 1 c. milk
- 6 T. sugar
- 2 tsp. salt
- 6 T. margarine or butter
- 3 c. lukewarm water
- 2 pkg. yeast
- about 5 c. white flour
Directions
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Scald 1 c. milk until there is a little rim of bubbles around the edge of
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the pan.
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Add 6 T. sugar, 2 tsp. salt, and 6 T. margarine or butter to the hot milk.
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When the mixture has cooled to lukewarm, proceed.
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Into your big bread bowl, measure 3 c. lukewarm water. Dissolve 2 pkg. yeast
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in the water.
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Add the milk mixture and about 5 c. white flour. Mix until smooth.
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Keep adding flour until you have a kneadable dough.
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Flour your breadboard, turn the dough out onto it, and commence kneading.
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Allow the dough to continue to absorb flour,a nd knead until smooth and
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elastic.
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When it is ready, let it rest while you wash out the mixing bowl, dry it,
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and then grease it inside very lightly. Put your dough into the greased
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bowl, turning it once to grease the top. Cover with a dishtowel and leaven
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in a warm place until it doubles in bulk.
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Punch down. Prepare 4 bread pans. Cut the dough carefully into 4 sections.
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Take 1 section at a time and fold under to turn in the severed edges, seal,
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and shape into a loaf. Put each loaf into a bread pan. Cover and let rise
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again until doubled in bulk. Bake in a preheated 400 degree oven about 30
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minutes!