Ms. Barbara is someone who I’d love to be neighbors with. Spending the morning together baking breads and baked goods. Then while the breads were rising, sitting on the front porch, drinking lemonade and just chit chatting the day away.
For those of you that haven’t seen her breads, you must check them out on our Facebook page. They truly are inspirational!
Now Ms. Barbara made these 2 most GORGEOUS loaves of white bread a couple of weeks ago and posted pictures of them. They instantly reminded me of the breads my Mom made every Sunday. Now I fancy myself a pretty good bread baker but one thing that was hit or miss with me was plain old white loaves. Ms. Barbara being the sweetheart that she is, gave me her coveted recipe. Following her advice and not straying from the recipe at all…
Oh my heavens! After all was said and done, I pulled 2 of the most beautiful loaves of bread out of my oven. As I pulled them out I couldn’t help but think of my mother and smile. If she were here today she would have put her hand on my shoulder and give me the biggest smile.
While Ms. Barbara may think she only gave me a recipe, she gave me so much more. She gave me that smile from my mother and that bread baker’s pride. For that, thank you Barbara!
Okay so now let’s get to know her just a bit more:
Hometown: Minneapolis, MN
Recipe Name: White Bread
Age of the recipe: 40 years old. It’s from a Betty Crocker cookbook, circa 1698 (sometimes there are no improvements on the classics. This recipe is proof!)
What got you interested in creating in the kitchen: Hunger and a lack of money made baking a necessity
What inspires you: KAF, baking supplies, TKW and other bakers (Me??? Lil ol’ me? You are SUCH a doll!!!)
If you could meet one person from the vast culinary and baking world, living or dead, who would it be and why?: I would LOVE to spend the day with KAF bakerts and bake right alongside of them.
What is your best kitchen tip or secret: Respect the dough (AMEN!!! I couldn’t agree more!)
Interests: Baking, photography and my 3 devoted, loving and awesome dogs
What’s your fondest baking moments or something you’re most proud of making?: I think I am most proud of my bagels because I had to make so many errors before it was successful
So without further adieu, let me introduce you to 2 of the prettiest loaves of white bread. They are GINORMOUS but so light and airy!
- 2 packages active dry yeast
- 3/4 cup warm water (105 to 115F)
- 2 2/3 cups warm water
- 1/4 cup sugar
- 1 tablespoon salt
- 3 tablespoons shortening
- 9 to 10 cups all-purpose flour*
- Soft butter or margarine
- Dissolve yeast in 3/4 cup warm water.
- Stir in 2 2/3 cups warm water, the sugar, salt, shortening and 5 cups of the flour.
- Beat until smooth.
- Mix in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
- Place in greased bowl; turn greased side up.
- Cover; let rise in warm place until double, about I hour. (Dough is ready if impression remains.)
- Punch down dough; divide in half.
- Roll each half into rectangle, l8x9 inches.
- 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 I hour.
- Heat oven to 425″.
- Place 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 to 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.
Note: Three loaf pans, 8 1/2×4 1/2×4 1/2 inches, can be used. Divide dough into 3 equal parts after punching it down.
Makes 2 loaves
*If using self rising flour, omit salt.