My favorite way to eat Memiere's Homemade Bread is right out of the oven while it's still warm with butter melting into the nooks and crannies. My father loves to toast his in the morning for breakfast. Any way you slice it, it's delicious! :)
Course Side Dish
Cuisine American
Prep Time 45 minutesminutes
Cook Time 40 minutesminutes
Total Time 3 hourshours25 minutesminutes
Servings 5Loaves
Calories 133kcal
Author Nicole Crocker
Ingredients
2PackagesDry yeast
5 1/2CupsLukewarm water
2TablespoonsSalt
2TablespoonsSugar
1/2CupScalded milk
1/4CupShortening
1,5 pound bag plus 1 CupAll purpose flour
Instructions
In a large bowl, soak the yeast for approximately 15 minutes in the lukewarm water and salt.
Add the sugar, scalded milk, and shortening. Sift the flour into the water mixture in batches, mixing with your hand to incorporate. (Yup! You're gonna get messy!) Continue until all the flour except for 1 cup is added.
Remove from bowl and knead for 20-25 minutes on a floured surface. Continue to add the 1 cup of flour as needed.
Place in a greased bowl and cover with a dish towel. Let it sit in a warm dark place for 90 minutes. The dough should double in size.
Punch down and roll dough into a long log. Cut into 5 equal pieces. Place each piece in a greased loaf pan. Cover pans and let rise in a warm dark place for another 45 minutes.
Preheat oven to 375 Degrees F.
Place pans in oven and bake for 30 minutes.
Remove from pans immediately and place on cooling rack. (Very important or moisture will develop and soak into the bottom of bread and ruin it)