When I make bread I generally make whole wheat. Mom (Mamaw to our children) makes this traditional white bread that our children think can’t be beat. I made some this evening, along with homemade mint chocolate chip cookies, and potato soup. It was a comfort food kind of supper.
From the Pantry Gems Cookbook titled Bread II (I halved the recipe)
2&1/2 Tablespoons dry yeast
3 cups warm water
1 teaspoon sugar
6 Tablespoons lard or butter, melted
1&3/4 Tablespoon salt
6 Tablespoons sugar OR 1/2 cup honey
(I added about 2 Tablespoons ground flax)
8+ cups white flour
Method: Mix yeast, warm water, and 1 teaspoon sugar and let set until bubbly. Meanwhile, melt the lard or butter. When first mixture is bubbly, add cooled (warm) lard, salt, sugar or honey, and flour. (And ground flaxseed if using.)
Either mix with flour in stand mixer or mix flour in with hands several cups at a time. Knead well.
Let rise until double. Punch down, shape into three loaves, and place in well-greased bread pans. Let rise again.
Bake at 350 degrees for 30 minutes or so. Schmutz extra butter on top (I use a cold stick and rub on hot bread just out of the oven.) Cover with wax paper and cloth to steam.
Tip: Adding a teaspoon of apple cider vinegar to the dough keeps the bread from molding so quickly.