White Bread

A “package of yeast” is an American measurement. One package is a quarter of an ounce, or about 2 and 1/4 tablespoons.

From the box of D.E. from Maumee, Ohio.

White Bread

1 package dry yeast
1/4 c. very warm water, 115 deg.

2 c. water
1 c. dry milk powder

1/2 c. oil
1/2 c. sugar
1 t. salt
6 1/2 c. flour (about)

Dissolve yeast in water and let stand 5 min.

Add milk, oil, sugar, and salt. Stir well.

Gradually add flour — stir well. Cover and let stand up to 8 hours or until doubled.

Sprinkle top of dough with flour and turn onto floured surface; knead until smooth and satiny. Divide and shape — fit into 2 loaf pans and let rise about 1 hour.

Bake at 400 deg. for 25 minutes or until loaves sound hollow when tapped. Remove and cool on racks.

One Comment

  1. Ha. This is actually a recipe I have used for years. I thought I got it from the OLD AMERICA’s Cookbook. Honestly I have no no idea where it came from, but it does produce a consistently good old fashioned white bread loaf from which I have “riffed” oatmeal loaf, “bird seed loaf” etc etc.I do love the idea of “curating” these old recipes. After all, nothing is as comforting to an an old soul as a an old food memory. 🙂

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