Grandma Carters Bread Recipes

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GRANDMA'S PERFECT HOMEMADE BREAD



Grandma's Perfect Homemade Bread image

This homemade bread is always a family favorite and can be done so easily with this perfect recipe my grandma handed down to me. Making bread is easier than you think!

Provided by Alyssa Rivers

Categories     Bread     Side Dish     Snack

Time 3h45m

Number Of Ingredients 6

2 1/2 cup warm water
1/4 cup sugar
1 1/4 teaspoon salt
1 Tablespoon yeast
5 cups all purpose flour
2 Tablespoons oil (I used olive oil)

Steps:

  • In a stand mixer add the warm water, sugar, salt and yeast. Let the yeast proof until it bubbles for about 5 minutes. Using the dough hook start adding the flour one cup at a time until the dough combines and forms a soft dough.
  • On a floured surface knead the dough until smooth and elastic and form a ball. Add the oil to the large bowl and add the dough to the bowl and cover. Let rise until it has doubled 1- 1 1/2 hours.
  • Grease and flour 2 9x5 inch pans. Punch the dough to release the air. Lay the dough onto a flat surface and cut into two loaves. Roll each loaf up and place into the loaf pans. Let rise until it doubles another 1-1 1/2 hours.
  • Bake in a preheated 350 degree oven for 30-35 minutes or until golden brown on the tops. Remove from the oven and let cool for 10 minutes before slicing.

Nutrition Facts : Calories 171 kcal, Carbohydrate 33 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 185 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

GRANDMA CARDOZA'S PORTUGUESE SWEET BREAD



Grandma Cardoza's Portuguese Sweet Bread image

Grandma Cardoza's sweet and tasty Portuguese Sweet Bread

Provided by Blue Blossom Family Farm

Categories     Baking

Time 4h

Number Of Ingredients 11

6 cups all-purpose flour
3 eggs for the dough
1 tsp. salt
1 cup sugar + 2 tbsp. sugar (for yeast)
1 package of yeast (21 g)
1/2 cup butter + some for the top after baking, if you choose
1 1/4 cup milk (scalded) + some additional milk for basting during baking
1/2 cup of warm water (for yeast)
1 tbsp. Lemon extract
1 tbsp. Anise extract
Optional: Boiled eggs to include in the loaves if making Folar da Pascoa

Steps:

  • Dissolve 1 package of yeast and 2 tbsp. sugar in 1/2 cup warm water. Let stand until frothy and bubbly (about 5-15 minutes).
  • In a small saucepan, combine milk and butter and bring to a simmer. Remove from heat and let cool a bit.
  • Combine flour and salt. My grandma's recipe calls for sifting the flour, so I sift as grandma suggests.
  • In a mixing bowl, beat eggs and sugar together until mixed well. Next add the milk and butter mixture, the lemon extract, the anise extract, and the yeast mixture to the eggs and sugar.
  • Gradually add the 6 cups of flour to the mix.
  • Knead the bread until very smooth, which takes about 15 to 20 minutes.
  • Cover the dough, place in a warm area, and let rise until the dough doubles in size. This takes approximately 2 hours.
  • Punch dough down, divide, and form into rolls, large round loaves, or braided loaves.
  • Place the dough on a buttered cookie sheet (I use parchment paper) or in a pie pan, cover, and let rise again for roughly an hour.
  • If you are making Folar da Pascoa, make sure the eggs are boiled and tuck them in the loaves before baking.
  • Bake at 350 F for 25-30 minutes. When the bread starts to brown, I brush the top with milk, and this helps give a shiny, golden top to the bread. As soon as the bread is ready, I butter the top.
  • Enjoy right from the oven, if you choose!

GREAT GRANDMA'S BREAD AND BUTTER PICKLES



Great Grandma's Bread and Butter Pickles image

This was my Great Grandmother Catherine's recipe, I have not tried to make these myself but wanted to post the recipe so that I wouldn't lose it.

Provided by GotBoxer

Categories     For Large Groups

Time 2h

Yield 30 serving(s)

Number Of Ingredients 11

1 gallon cucumber, sliced (8-10)
1 quart onion, sliced
1 quart ice water
1/2 cup canning salt
1 quart cider vinegar
1 quart sugar
2 teaspoons celery seeds
1 tablespoon mustard seeds
1 teaspoon clove
2 teaspoons cinnamon
1 teaspoon turmeric

Steps:

  • First layer cucumbers and onions and sprinkle with salt, then pour on ice water.
  • Let stand atleast 2 hours and drain well.
  • Mix remaining ingredients and bring to a boil.
  • Drop in cucumbers and onions, cook until almost transparent - about 5 minutes hard boiling.
  • Place hot mixture into sterilized jars, place lids and allow to cool.

Nutrition Facts : Calories 129.2, Fat 0.2, Sodium 1891.5, Carbohydrate 31.3, Fiber 0.8, Sugar 28.6, Protein 0.7

GRANDMA VANDOREN'S WHITE BREAD



Grandma VanDoren's White Bread image

What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's.

Provided by Marilyn VanDoren Sim

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Yield 36

Number Of Ingredients 6

3 cups warm water
3 tablespoons active dry yeast
3 teaspoons salt
4 tablespoons vegetable oil
½ cup white sugar
8 cups bread flour

Steps:

  • In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
  • Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
  • Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
  • Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 25.2 g, Fat 2.1 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 195.5 mg, Sugar 2.9 g

GRANDMOTHER'S FAMOUS CRANBERRY BREAD



Grandmother's Famous Cranberry Bread image

Make and share this Grandmother's Famous Cranberry Bread recipe from Food.com.

Provided by Sackville

Categories     Quick Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 11

2 cups flour, sifted
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or 1/4 cup margarine
1 egg, beaten
1 teaspoon orange zest
3/4 cup orange juice
1 1/2 cups light raisins
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, chopped

Steps:

  • Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
  • Cut in butter until mixture is crumbly.
  • Add egg, orange peel and orange juice all at once.
  • Stir just until mixture is evenly moist.
  • Fold in raisins and cranberries.
  • Spoon into a greased 9 x 5 x 3 inch loaf pan.
  • Bake at 350 F for 1 hour and 10 minutes or until a toothpick inserted into the centre comes out clean.
  • Remove from pan and cool on a wire rack.
  • If you like, you can substitute cranberries for the raisins to have an all cranberry bread.

GRANDMA'S AMISH BREAD



Grandma's Amish Bread image

This bread is from my Amish Grandma's recipe collection. My favorite times with Grandma were always centered around the kitchen and this was one of my favorites to make with her. I've updated it slightly, since Grandma didn't have electricity to work with, but it still tastes (almost) the same. This is still a family favorite at holiday gatherings and with Easter coming up it'll be a hit!

Provided by BelleTerre

Categories     Yeast Breads

Time 2h30m

Yield 24 serving(s)

Number Of Ingredients 7

4 3/4-5 1/4 cups unbleached all-purpose flour
2 1/4 teaspoons fast rising yeast
1 1/3 cups milk (whole is best, but I've used skim and low- fat with good results)
3 tablespoons white sugar
3 tablespoons unsalted butter (margarine can be substituted)
1/2 teaspoon salt
2 large brown eggs (white eggs can be substituted)

Steps:

  • In a large bowl combine 2 cups of the flour with the yeast.
  • In a small sauce pan heat milk, sugar, butter and salt to 120-130 degrees F.
  • Slowly add the milk mixture to the flour mixture beating well.
  • Add the eggs and beat well.
  • Slowly add the remaining flour 1/2 cup at a time until dough is moderately stiff.
  • Knead dough until smooth and elastic using stand mixer with dough hook at medium speed for 2 to 3 minutes or 6 to 8 minutes by hand on a lightly floured board.
  • Place dough into a lightly oiled bowl, turning once to coat.
  • Cover bowl with a warm cloth that is slightly damp.
  • Let rise 30 to 45 minutes or until double in size.
  • Punch down and divide in half.
  • Cover portions with the cloth and let rest 10 minutes.
  • Shape dough into 2 loaves and put into greased loaf pans.
  • Let rise again until double.
  • Bake in a pre-heated oven at 375 degrees F 25 to 30 minutes.
  • Remove from pans and cool completely on a wire rack.
  • When completely cool wrap and store in a cool, dry place.

Nutrition Facts : Calories 127.2, Fat 2.7, SaturatedFat 1.4, Cholesterol 21.2, Sodium 62.3, Carbohydrate 21.6, Fiber 1, Sugar 1.7, Protein 4

GRANDMA'S EASTER BREAD



Grandma's Easter Bread image

A recipe from our friend Patricia Lilly. This "Pizza di Pasqua" was from her grandmother's family. Exquisite when lightly toasted and spread with butter and a small amount of honey!

Provided by Baritone Bob

Time 3h10m

Yield 16

Number Of Ingredients 12

5 cups bread flour, or more as needed
1 cup white sugar
2 tablespoons white sugar
⅔ cup grated Romano cheese
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 cup warm water
2 tablespoons active dry yeast
1 medium Oranges, raw, California, valencias
½ cup unsalted butter, melted and cooled slightly
3 large eggs, beaten slightly
1 tablespoon vanilla extract

Steps:

  • Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.
  • Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.
  • Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.
  • Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.
  • Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.
  • Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
  • Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 43.4 g, Cholesterol 55.3 mg, Fat 8.7 g, Fiber 1.6 g, Protein 8 g, SaturatedFat 4.9 g, Sodium 293.5 mg, Sugar 14.4 g

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