Grandma Singletons White Bread Recipes

GRANDMA VANDOREN'S WHITE BREAD

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.

GRANNY'S WHITE BREAD

Steps:

• Heat milk in a large saucepan over low heat until it bubbles; stir in butter or margarine, sugar and salt, then cool until lukewarm. Add warm water and potatoes and sprinkle in yeast until it dissolves. Then stir in 6 cups of the flour and mix all together. Add the remaining 4 to 5 cups of flour and mix. Let rest 15 minutes.
• Turn dough out on a floured surface and knead softly until dough is elastic and smooth. Lightly oil a large mixing bowl; add dough and turn to coat. Cover with a damp cloth and let rise 1 hour or until dough has doubled in volume.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5 inch loaf pans.
• Punch down dough and divide into 3 to 4 sections. Shape into loaves and let rise, covered, until volume is nearly doubled.
• Bake at 400 degrees F (200 degrees C) for 30 minutes or until loaves sound hollow when tapped on the bottom.

GRANDMA SINGLETON'S WHITE BREAD

Steps:

• Mix first 3 ingredients in glass measuring cup. Let stand 10 min, till foamy. Mix 17 C flour, sugar, salt together. Pour the water and the yeast mixture into well of flour in large bowl, adding the oil also before mixing. Mix with wooden spoon till flour is incorporated. Add flour little by little till smooth and elastic. Coat with rest of the oil and then let rise till double-50 min. Punch down and rise again 45 min. Cut and make into loaves. Cut handful of dough, about 1-1/4 to 1-1/2 lbs per loaf, and work it by folding the sides in, then the flaps. Seems tuck underneath while hanging the dough over the pan. The ends should set into pan before center lays down. Grease pans with shortening. Let rise 50-60 min in pans. With sharp blade poke 3 slats in loaf to air before placing in oven to bake. Bake at 325 for 20 min. Turn the frt loaves to the back and bake for 15 min more. Spread butter over top while warm out of oven to soften the end product. Cool completely.