We rarely eat white bread anymore. Every once and a while though, when I am thinking about my grandmother, I have to make a loaf of My Grandma’s White Bread. I almost need to smell it baking in the house. This is an old recipe but a fabulous one! Works beautifully, every time.
As we age we get a lot of suggestions what to eat and what not to eat when we have an appointment with our doctor. Ken and I are not getting any younger. So MOST of the time we try to stick with whole wheat breads and healthier options.
Sometime I need to be a rebel. Sometime I need to walk on the wild side. When I get this feeling to be crazy, I go all out and bake…. a loaf of My Grandma’s White Bread. I’m telling you I was born to be wild!
Seriously though this recipe is a classic for a reason. This is how homemade bread is supposed to taste. It also is my number one favorite smell when it is baking. It’s like a hug from grandmas herself!
I will say that in today’s society we want everything to fast and quick. My Grandma’s White Bread is not one of those recipes. This is the type of recipe that will help you practice patience. It takes a lot of time to let the bread properly rise. In fact this recipes calls for the dough to rise three times. Trust me, it is worth the wait!
Some home cooks are afraid of baking with yeast. My Grandma’s White Bread is a great recipe to try it for the first time. It is not nearly as hard or scary as some think. The trick is to use warm water. If the water is too hot or too cold the yeast will not work.
I hope you join me on the wild side and make a loaf of My Grandma’s White Bread!
My Grandma's White Bread
We rarely eat white bread anymore but I make an exception for this bread. The way the house smells when it is baking is truly amazing. Sometimes things are a classic for a reason.
- 3 tablespoons sugar -
- 3 packets active-dry yeast
- 8-9 cups all-purpose flour -
- 1 1/2 cups warm milk
- 2 tablespoons salt -
- 4 1/2 tablespoons butter, melted, cooled plus extra for greasing
- 1 1/2 cups warm water
- 1 large egg, scrambled
In a large bowl, combine 1 1/2 tablespoons of sugar and water. Sprinkle yeast over top of the mixture and allow it to sit for 10 minutes and foamy.
Stir in 2 3/4 cups of the flour until incorporated. Cover with a warm damp cloth and place in a warm area for 45 minutes. My grandmother always left the bread in front of the window with the sun shining on it. This bread needs to rise in a warm area or it will not rise properly.
Stir in milk, remaining sugar, salt and butter until combined.
Stir in 5 to 6 cups of the remaining flour, enough to make a soft sticky dough.
Dump the dough onto a floured surface and knead it for 10 to 15 minutes incorporating as much flour as necessary to prevent sticking. The dough should be smooth and elastic.
Form it into a ball and put it into a well buttered bowl. Coat the dough with butter also. Cover again with a warm, damp towel and let rise for 45 minutes to 1 hour, back in a warm place, until it is double its original size.
Punch down the center of the dough. Separate dough into two pieces and form into 2 loaves. Put each into a buttered loaf pan. Cover with the warm, damp towel again and let them rise again, covered, for 30 to 45 minutes until they almost double in size again.
Scramble the egg and paint on top of both loaves before placing inside the oven.
Bake in the middle of a preheated 425 degree oven for 5 minutes. Lower the heat to 375 degrees and bake for 35 to 40 minutes or until golden. Turn onto a rack to cool. Serve and enjoy!