Bread Revisited
Okay, so apparently I had some errors in my memories of Paula Andelins' bread. It was white, not whole wheat like I mentioned, because her kids only liked white. (Wendi, correct me if I'm wrong). I do know that she had a wheat grinder though!I was also fortunate enough to get her famous bread recipe, given to me at my bridal shower. Here goes:
Paula Andelin's White Bread
6 cups warm water
1/2 cup sugar
1/2 cup oil
1 crushed vitamin C tablet
2 tablespoons salt
2 tablespoons yeast
12-14 cups flour
Dissolve yeast in warm water in large bowl. Stir in water, oil, salt and 6 to 7 cups flour. Mix in rest of flour. Turn dough onto lightly floured surface and knead until smooth and elastic. Place in oiled bowl. Let rise until double. Form into 4 or 5 loaves. Bake at 350 F for 30 minutes.
I hope you enjoy this recipe as much as I have. My favorite way to eat is it smothered with butter (or Smart Balance) and homemade raspberry or strawberry jam. So-dee-lish-us!
6 comments:
I'll have to try this for Michael since it doesn't have dairy in it. My recipe calls for powder milk. looks yummy!
Yep, you guys are right. We always had the white bread because we didn't like wheat. I like wheat now, though... I think my tastes have matured. I also like onions now. The funny thing is I remember her grinding wheat... but can't for the life of me remember what she used it for.
This is for Sarah or Wendi~ do you use regular white flour or the special bread flour? Looks so good....
:-)
Donna Johnson
Elko, NV
PS- I hope you don't mind- I love to read your posts and remember those happy days of busy family life when your children depend, and even want(!) you for so many things.
Welcome to the Chicken Coop, Donna! (I didn't make that bread in the picture...sorry!) But, normally I used white bread flour, the kind you get in the baking aisle at any grocery store. Let me know how it turns out for you!
2 T. or t. salt? That's a dang lot of salt.
My recipe says 2 Tablespoons. I am pretty sure that's right. It does sound like alot though. I think it's right though.
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