I’ve heard it said a thousand times if I’ve heard it once…..”The best perfume in the world is the aroma of bread baking!” I agree wholeheartedly!
There are hundreds of great bread recipes, yet it’s hard for me to veer to far from this age-old favorite, out of my well-worn Betty Crocker cookbook. Yes, the one I got from a wedding shower over 40 years ago. Can’t tell you how many times I’ve walked into my kitchen, reached for my apron and pulled down the large canister of flour, with the picture of large golden brown, buttery loaves……… filling the house with the most delightful, homey aroma of fresh baked bread. HEAVENLY!
- 2 packages active dry yeast
- ¼ C warm water (105 to 115 degrees)
- 2⅔ C warm water
- ¼ C sugar
- 1 T salt
- 3 T shortening (or oil)
- 9-10 C all-purpose flour
- Soft butter
- Dissolve yeast in ¾ C warm water. Stir in 2⅔ C warm water, the sugar, salt, shortening and 5 C flour. Beat until smooth. Mix in enought remaining flour to make dough easy to hande.
- Turn dough onto lightly flour board and knead 'til smooth and elastic, approx. 10 minutes. Place in greased bowl; turn greased side up. Coverl let rise in warm place until double--about an hour.
- Punch down dough; divide in half or thirds. Roll each out into rectangle, then roll up, beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased loaf pan, 9x5x3 inches. Brush loaves lightly with butter. Let rise until double, about 1 hour.
- Heat oven to 425 degrees. Places loaves on low rack so that tops of pans are in center of oven. Pans should not touch each other or sides of oven. Bake 30 -35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with soft butter; cool on wire rack.
Olivia spent the night. For breakfast we had homemade cinnamon toast and hot chocolate.
“…………..Give thanks to Him and praise His name.” Psalm 100:4