Wow, has this last month gone by fast!! We are busily getting ready for our county fair. With the grandkids over baking a lot this past week I thought I’d share a family favorite of ours with you. This bread is easy to make with an electric mixer and there isn’t a whole lot of mess with it. (That I love). Honestly, I have had flour on the counters, the floor and I think maybe even the windows this past week. Gotta love those grandkids though. Two of them will graduate high school next year so we (especially me) will really miss helping them get ready for fair.
Sadly (I think) we are not taking cows this year. That’s a first for a very long time. The granddaughter who shows the cows is also an AAU basketball player and this summer has been really hectic for her. She just didn’t feel that she was ready or the cows were ready. Hmmm, I think the cows were ready they really watched us closely as we pulled the trailer out to take down to the fair for camping today. Like—hey did you forget us? I would have especially liked to take the little bull and the heifer from last year. They look good and wouldn’t have been too terribly much work but it was a little late when she decided not to go and I just didn’t have the time to get them ready. Maybe next year!!
Here is the recipe—hope you give it a try—it’s great if you toast it with a little jelly—yummmmm!!
Hope your summer is going well.
1 package active dry yeast
¼ cup water
2 cups milk, scalded
2 tablespoons sugar
2 teaspoons salt
1 tablespoon shortening
6 to 6 ½ cups sifted all-purpose flour
1. Dissolve yeast in warm water (110º).
2. Combine hot milk, sugar, salt and shortening. Cool to lukewarm.
3. Stir in 2 cups of the flour; beat well. (I use my electric mixer).
4. Add the yeast and mix.
5. Add enough of the remaining flour to make moderately stiff dough.
6. Place in a lightly greased bowl, cover and let rise for 2 hours.
7. Do not punch down—divide dough in 3 pieces and place in 8-inch pans.
8. Cover and let sit for 20-25 minutes.
9. Poke around the top of the dough with a fork.
10. Cover and let rise another 20-25 minutes.
11. Bake at 375 for 10-15 minutes or bake in the pans
for 6 minutes transfer to a cookie sheet and let bake
another 7 minutes. (This seems to work best in my oven).
12. Remove from sheet and place on wire rack.
13. Lightly butter top of each loaf.