Recipes for Non-Cooks

From Noncook, doitagaingramma:

I am looking for a recipe for bread that uses all-puprpose flour. We were supposed to get together to make cookies for a project and well... now I have 5 bags of flour and I don't need the cookies. I remember my gram making bread and thought , "Well I use bread, so why not try and make it?" I do not have a bread machine. I got rid of it. So the old-fashioned way is the way we need.

Thanks

Barb

Reply from Noncoook, Dianne:

This is my My Mom's bread recipe.
Hope this helps. I know I'm not supposed to post a recipe here; just replying .
Dianne.
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My Mom's bread.
1/4 cup sugar
2 tablespoons shortening (I use Crisco or home rendered lard)
4 teaspoons salt (I use 2 teaspoons. YOU MUST HAVE SALT FOR A BROWNING AGENT!)
4 cups liquid, scalded (You don't have to scald any longer..)
1 cake fresh or 2 package granular yeast (I use fresh yeast from the bakery.)
1/4 cup lukewarm water
12-14 cups flour.
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Tips from Dianne:
KEEP IN MIND THIS IS A 1930's RECIPE.
I use real bread flour and fresh yeast. Package yeast is dried and frozen. You do not need to scald your liquid, milk, potato water or simple water work.Scalding was only to get the milk, or any water clean. You need to get this liquid warm enough to melt your shortening choice. Milk will ALWAYS create a softer dough. Potato water is what I always use. I mix equal milk and POTATO water. (Potato water is the liquid you cooked your PEELED POATOES IN, SAVED.. I NEVER THROW AWAY ANY POTATO WATER..) Heat your liquid seperate from yeast.
Add that last 1/4 cup water to your yeast...... I add a bit of sugar also.
Yeast needs to feel warm and comfortable to come alive. If your yeast is dead/old; it will not FOAM. You will know what I mean. Dead.. There will no movement, just a glue. Start over with different yeast starter. Old? You'll know the difference. Add one more package of yeast. Do not use old packaged yeast. Frozen/dried yeasts are not as fresh as you may think. You should see a semi-foam. Fresh yeast. Have a larger container. It should foam to top.
I add abit more sugar. 1/4 cup.
All purpose flour will be the choice these days. Self rising.. Maybe not. Bread flour is heavier than self-rising or all purpose. Bread flour is what this recipe was created with. Again, Be careful not have your liquid for yeast to hot or liquids adding yeast to melted shortening to. This will kill the yeast. Yeast needs sugar to live. Use a wooden spoon to beat.Wooden spoons are easier than metal and clean up easily with flour rubbed on. You hands clean up with flour rubbed on, also. You will have to wash the dough out of your fingernails.. Yet, all grease and dough will come off with any flour. This dough gets heavy quickly. Your mixer without a beater hook will not be able to handle. Add flour 2 cups at a time until your wooden spoon/ your hand/ your arm muscle cannot handle. Add flour cup by cup on floured board while kneading in. The more your knead your bread.. The better. It will change shape/lookes. It should become smooth/lovely.. You will know what I mean when you see it.. If you have too much flour, well. You can add abit of water, knead in. You will understand the feel of a bread dough when you feel it. This is a hand's on deal. This can and should take almost 25-30 minutes of hand kneading!! I have no idea how long this takes with any mixer in my home.
(We mix well over 250 pounds of flour at one time. This takes 25 minutes. Now THAT'S A MIXER!!)
Great arm and hand exercise..
The rest time is very important. The yeast needs to regroup and enjoy the taste of the sugars in everything again. You would not like to be punched down, either. Yeast is a living being.. Okay, it's a living mold.. Yet, you need to do your best to baby this living being until you bake it to death.
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DIRECTIONS:
Combine sugar, shortening, salt and liquid in large mixing bowl. Cool to lukewarm and add yeast softened in lukewarm water. Add 4 cups flour and beat thoroly. Add remaining flour gradually and mix to a dough that won't stick to hands or bowl. Knead lightly on floured surface 8-10 minutes. Place in greased bowl; cover closely and let rise in warm place until doubles in bulk. Knead down; divide in 4 portions for loaves; cover and let rest 10-15 minutes. Mold in loaves place in greased pans; cover and set in warm place until doubled in bulk and a light tough leaves a slight dent. Bake in hot oven (375-400 degrees) 40-45 minutes. Makes four 1-pound loaves. Baking time ma differ. I find usually less.
Bread is done if it shrinks from pan and sounds hollow when tapped with finger. Remove loaves from pans and cool on racks. For a crisp crust, neither grease nor cover loaves while cooling,
For a soft crust, brush top of loaves with fat or salad oil.. ie butter.. after removing from oven and pan.
You can use this dough for pizza crusts, breadsticks, pretzels, hard rolls, or even buns.
Good luck.
Dianne

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