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Bread Recipe

White Bread Or Dinner Rolls
Favorite Restaurant Bread Recipe ...
Thanks To Grandma!

Let them eat cake?

Probably not after tasting Grandma's Bread Recipe that has now become a favorite restaurant recipe!



homemade bread


For many, many years this was the most loved parts of family get-togethers at Grandma Lorraine's home.

As a child she learned the recipe and method from her mother. They never measured ingredients; just poured and spooned things together.

When Grandma Lorraine was visiting one day, I asked her to teach me how to make this bread. This is how the lesson went: She poured the milk into a pan and before we heated it, I measured and wrote it down. She put the water into a bowl and before adding yeast, I measured it and wrote it down. On it went until I had every ingredient measured and the method recorded. I now had a written bread recipe.

That was a wonderful baking lesson and a precious time with Grandma. I have used this bread recipe at the restaurant (to rave reviews) for over two decades.


Give this recipe a try. Follow the instructions and the bread will turn out to be the best ever.

Grandma's Bread Recipe
Now a Favorite Restaurant Recipe
Preparation time: about 50-60 minutes.
Makes 2 loaves of bread or 2- 2 1/2 dozen rolls depending on portion.

Cooking Conversion Table

Ingredients:

  • 1 package of yeast (1/4 ounce)
  • 1/4 cup of warm water
    (about 110 degrees F)
  • 2 cups hot milk
    (or 1 can evaporated milk + 1/4 cup water)
  • 1/4 cup sugar
  • 2 tablespoons melted butter
  • 2 teaspoons salt
  • 6 cups unbleached flour

    Instructions:

  • In a sauce pan heat the milk over medium-low heat until hot (but do not boil)
  • Remove from heat and add butter, salt and sugar and stir to dissolve and cool to lukewarm
  • In a small bowl, dissolve the yeast in warm water (110 degrees F) until bubbly (about 10 minutes)
  • In a large mixing bowl combine the lukewarm milk and yeast mixture with 2 cups of flour and stir well
  • Stir in remaining flour 1/2 cup at a time, beating well after each addition until the dough begins to leave the sides of the bowl (if this happens before all the flour is added, do not add the remaining flour)

    Note: flours vary in how they "behave" so add only until it has pulled together in the bowl.


  • Turn out onto a lightly floured surface and knead the dough until it feels smooth, soft and velvety (8-10 minutes). If the dough is sticky, lightly sprinkle flour over it and then knead it.

    To knead the dough, place the heels of your hands on the front of the dough and push away, rolling or folding the top of the dough back toward you. No need to be "heavy" or "rough" while kneading.


  • Place the dough in a buttered bowl, turn over and cover with a damp cloth or clean kitchen towel and place the bowl in a warm, draft free spot and let the dough rise until it doubles in size
  • Punch it down and put it back in the buttered bowl and turn it over and cover it again
  • Let the dough rise until it is almost double in size

    You can bake the bread without letting it raise a second time but it will not have as fine a texture.


  • Punch the dough down and divide it in half
  • Roll each half out with a rolling pin and shape into loaves by rolling the dough starting at the narrow end, sealing seams by pinching
  • Place in buttered loaf pans and butter the tops with melted butter
  • Cover very loosely with plastic wrap and let rise in a warm area until double in size (about 30 minutes)
  • Place a small pan of hot water on the bottom oven rack and preheat oven to 375 degrees F
  • Uncover the loaves and bake until tops are golden (25-35 minutes)
  • Remove from oven and again brush the tops with melted butter
  • Cool before slicing (if you can stand to wait that long!)

    To test a loaf of bread for doneness, tap the loaf out of the pan and tap on the bottom of the loaf. If it sounds hollow, it is done. If it doesn't sound hollow, place it back in the pan and pop it in the oven for a few minutes longer and test it again.

    Oh! I almost forget to tell you. This same bread recipe can be used to bake dinner rolls instead of the loaves of bread.


    For Dinner Rolls...

  • After punching the dough down

    dinner rolls the second time, cut or pinch off dough and form into rolls by rolling each of those pieces of dough between your hands until round
  • Place on greased sheet pans (15-20 per pan) and brush the tops with melted butter
  • Let rise again until almost double in size
  • Have the oven pre-heated to 400 degrees F and bake for about 8 minutes
  • Reverse the pans on the oven racks and bake another 7-8 minutes or until the rolls are golden brown and done in the center



    Bread Making Machines have improved greatly in the last few years and are now a very good alternative if you and your family want quality breads frequently. Just click on the link for more information about them.

    "No Need to Knead" is a wonderful cookbook about baking delicious Italian breads that you might enjoy.

    If you are interested in learning more about baking, check out "Basic Baking".

    Other Worthwhile Cookbooks

    Magazines Worth Subscribing To

    Thanks for visiting!

    ENJOY the bread recipe and the company of those you share it with! Enjoy all the real restaurant recipes on the website and in my e-cookbooks.

    Donna
    Bookmark Real Restaurant Recipes




     






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