Grandmother's White Bread
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 83.0
- Total Fat: 0.6 g
- Cholesterol: 1.8 mg
- Sodium: 187.5 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 0.6 g
- Protein: 13.3 g
View full nutritional breakdown of Grandmother's White Bread calories by ingredient
Introduction
Taken from Family Circle's "All-Time Baking Favorites".Prepping/Kneading dough takes 30 minutes.
Rises for 2 hours 10 minutes total.
Bakes for 40 minutes.
Total Time = 3 hours 20 minutes Taken from Family Circle's "All-Time Baking Favorites".
Prepping/Kneading dough takes 30 minutes.
Rises for 2 hours 10 minutes total.
Bakes for 40 minutes.
Total Time = 3 hours 20 minutes
Number of Servings: 20
Ingredients
-
1 tsp. active dry yeast
1/4 cup very warm water
1&1/2 tbsp. (aka, 4&1/2 tsp) sugar
1 cup nonfat milk
1 tbsp. butter
1/2 tbsp (aka, 1&1/2 tsp) salt
3 cups unbleached all-purpose flour
1/2 cup all unbleached all-purpose flour
Smart Balance Buttery Spray
Directions
1.)Sprinkle yeast into very warm water in a 1-cup measure; stir in 1/2 teaspoon of the sugar. ("very warm water" should feel comfortably warm when dropped on the wrist.) Stir until yeast dissolves. Let stand, undisturbed, to proof until bubbly and doubled in volume, about 10 minutes.
2.)Combine remaining sugar, milk, butter and salt in a small saucepan; heat just until butter melts. Pour into a large bowl; cool to lukewarm. Stir in yeast.
3.)Stir in 1&1/2 cups of the flour; beat until smooth. Gradually stir in enough flour to make a soft dough (about 1&1/2 cups more flour)
4.)Turn out onto lightly floured surface; knead until smooth and elastic, about 10 minutes, using additional flour as needed to keep dough from sticking. (This will take about 1/2 cup of flour for the entire kneading process).
5.)Place in a buttered bowl (I use spray butter to save on calories); turn to bring buttered side up. Cover with a towel. Let rise in a warm place away from drafts, 1 hour, or until doubled in bulk.
6.)Punch dough down; turn out onto lightly floured surface, knead a few times; invert the bowl over the dough; let rest 10 minutes.
7.)Shape dough into a loaf and place into a buttered (again, I use spray butter here) 9x5x3 loaf pan.
8.)Let rise again in a warm place, away from drafts, 1 hour, or until doubled in bulk.
9.)Bake in a hot oven (400 degrees) for 40 minutes, or until golden brown and loaf sounds hollow when tapped. If loaf is browning too quickly, cover loosely with foil. Remove from pan to wire rack to cool completely.
Serving Size: 1 loaf makes 20 slices of bread (20 servings)
Number of Servings: 20
Recipe submitted by SparkPeople user ERINZIMICH.
2.)Combine remaining sugar, milk, butter and salt in a small saucepan; heat just until butter melts. Pour into a large bowl; cool to lukewarm. Stir in yeast.
3.)Stir in 1&1/2 cups of the flour; beat until smooth. Gradually stir in enough flour to make a soft dough (about 1&1/2 cups more flour)
4.)Turn out onto lightly floured surface; knead until smooth and elastic, about 10 minutes, using additional flour as needed to keep dough from sticking. (This will take about 1/2 cup of flour for the entire kneading process).
5.)Place in a buttered bowl (I use spray butter to save on calories); turn to bring buttered side up. Cover with a towel. Let rise in a warm place away from drafts, 1 hour, or until doubled in bulk.
6.)Punch dough down; turn out onto lightly floured surface, knead a few times; invert the bowl over the dough; let rest 10 minutes.
7.)Shape dough into a loaf and place into a buttered (again, I use spray butter here) 9x5x3 loaf pan.
8.)Let rise again in a warm place, away from drafts, 1 hour, or until doubled in bulk.
9.)Bake in a hot oven (400 degrees) for 40 minutes, or until golden brown and loaf sounds hollow when tapped. If loaf is browning too quickly, cover loosely with foil. Remove from pan to wire rack to cool completely.
Serving Size: 1 loaf makes 20 slices of bread (20 servings)
Number of Servings: 20
Recipe submitted by SparkPeople user ERINZIMICH.
