GRANDMA'S PERFECT HOMEMADE BREAD
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
GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM
My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.
Provided by Katie Lee Biegel
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
- Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
- Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
- To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.
GREAT-GRANDMA'S HEALTH BREAD
This is a recipe from my great-grandma with simple ingredients. This bread is moist, healthy, and delicious. You can easily cut back on the sugar and switch out ingredients depending on taste or dietary restrictions. I love to use dried cranberries instead of raisins, reducing the sugar by several tablespoons when I do.
Provided by snaveytak
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch loaf pan.
- Bring raisins and water to a boil in a small saucepan, reduce heat to medium, and boil 5 minutes; set aside to cool.
- Mix rolled oats, bran cereal, whole wheat flour, sugar, and salt in a bowl. Mix milk with lemon juice in a small bowl and let stand 1 or 2 minutes to sour. Stir baking soda into sour milk until dissolved. Pour milk mixture into dry ingredients; beat egg into the mixture. Stir raisins and their liquid into the batter. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 1 hour. Cool in pan for 15 minutes before removing to finish cooling on a wire rack.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 41.4 g, Cholesterol 17.1 mg, Fat 2 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 333.8 mg, Sugar 21.3 g
GRANDMA RUSSELL'S BREAD
I remember as a child always smelling fresh homemade bread and rolls whenever I walked into Grandma's house. The warm slices were delicious and melted in my mouth! -Janet Polito, Nampa, Idaho
Provided by Taste of Home
Time 50m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine yeast, warm water and 1 teaspoon sugar. In a saucepan, heat milk, butter, salt and remaining sugar until butter is melted. Remove from heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix well., Beat potato mixture and 5 cups flour into yeast mixture until smooth. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough and divide in half. On a lightly floured surface, roll each half into a 16x8-in. rectangle. Brush with melted butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 8x4-in. loaf pans. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°. Bake loaves until golden brown, about 20 minutes. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 387mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA VANDOREN'S WHITE BREAD
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
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
GRANDMA'S BREAD
This bread recipe is easy and very forgiving. It can be made with any flour, and the addition of any nut or dried fruit. It makes a dense, soft and chewy bread. It has been handed down through 5 generations and originated in the 1800's.
Provided by ellenick
Categories Yeast Breads
Time 1h5m
Yield 3 loaves
Number Of Ingredients 6
Steps:
- Place 4 cups flour in large mixer bowl with dough hook.
- In separate bowl combine water, oil, sugar, yeast, and salt. With mixer on low pour liquid into mixer. Combine well.
- Add flour 1 cup at a time, mixing well after each addition, until dough is not sticky and comes all together. Once all combined, allow mixer to knead on low 5-10 minutes.
- Oil dough and bowl, cover with a cloth and put in warm area. Allow to rise until doubled (about an hour).
- Turn out onto lightly floured surface and roll into log. Divide into 3 equal parts. Place into well greased bread pans.
- Cover and let rise until doubled. Preheat oven to 375°.
- Bake for 35 minutes.
Nutrition Facts : Calories 1745, Fat 52.1, SaturatedFat 6.8, Sodium 3119.7, Carbohydrate 278.8, Fiber 10.4, Sugar 23.1, Protein 36.6
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