OCTOBER

OCTOBER

May 20, 2012

A Prize Winning Bread

Miss Helen, my mother, was chosen as Cook of the Month in Jackson, Mississippi in June of 1970. One of her prize winning recipes was this homemade bread. She often made this to serve at her church circle meetings or the travel RV club they belonged to. So of course, this became one of my favorite recipes also. I have passed this one down to my daughter, who I am  proud to say, treasures those family recipes......so....the beat goes on! I think the richness of the taste comes from the evaporated milk. Now who can resist the aroma of homemade bread baking? I hope ya'll enjoy this prize winning recipe! It is marvelous with those home grown garden tomatoes!!!





ESTELLE'S HOMEMADE BREAD
1 (.25 ounce) package active dry
1 teaspoon sugar
1/2 cup warm water
1 (12 fluid ounce) can evaporated milk
1/4 cup warm water
1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted


In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9' x 5" inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.

Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F. Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.

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