Skip to main content

Grandma's bread, made with milk


I'm making bread this morning.  Yesterday I asked aunt Jacinthe to give me Grandma's recipe and she took a picture of it.  I love to see grandma's hand writing and the way it is redacted.  I wonder if she wrote down her mom's instructions.  It doesn"t seem to be  from a book.  I'll have to ask around.

I found yeast in the pantry with a 2017 expiration date.  I thought I would steep it in water with sugar and see if it still good or not.  After 10 minutes I was not sure so I thought I would take a picture and asked my aunt if she thinks it's ok.  By the time I got my phone I could see that it was good.  Lesson learned: don't toss your yeast before trying it out.

Grandma's bread, made with milk
2 loafs

Ingredients

1 cup                                                                   Milk
1/8 cup                                                                Butter
1 teaspoon                                                         Sugar
1 teaspoon                                                         Salt
1/2 cup                                                           Warm water
1 teaspoon                                                         Sugar
1 tablespoon or 1 envelope                          Dry active yeast
1 cup                                                                    Water 
5 cups or more                                                  Flour
              ( I used 1/2 white, 1/2  whole wheat) 

Directions 

1) Warm the milk with 1/8 cup of butter, 1 teaspoon of sugar and 1 teaspoon of salt.

2) In a large bowl, put 1/2 cup of warm water, 1 teaspoon of sugar and the yeast.  Let the yeast activate for 15 minutes, stir.

3) Add 1 cup of water to the milk.  Add 5 cups of flour to the yeast, then the warm milk mixture.  Combine the ingredients with a spatula. 

4) Knead on a floured surface for 10 minutes, adding little flour to your hands, dough and surface when it gets sticky.

5) Transfer the dough to a very big buttered bowl, flip the dough so there is butter on both sides.  Cover with a warm, damp with hot tap water dish towel and put in the oven with no heat but the light on.  Let it rise for 1 1/4 hour.

6) Punch the dough.

7) Put back in the oven, covered, let it rise 10 minutes.

8) Divide the dough and put it in 2 pans.

9) Let them rise in the oven 2 more hours.

10) Bake at 400°F. for about 35 minutes.

Wish me luck!


...well, I'm disappointed.   It's too thin because I don't have a real loaf pan, but it's delicious though...  

...Scott thinks it's very good too so I'm happy.


     

Comments

Popular posts from this blog

Christmas Foccacia Bread

 How to make foccacia bread art without a mixer.  Christmas Foccacia Bread 1 tablespoon (or 1 sachet)                  Dry yeast 2 cups, then 2 tablespoons                 Warm water 1 teaspoon                                              Sugar 1 1/2 teaspoons                                       Salt 4 1/2 to 5 cups                                         All purpose unbleached flour 1/2 cup                                                     Olive oil String beans, cherry tomatoes, scallion and garlic for the top. Directions  Mix the yeast with the sugar and 2 cups of warm water, in a big bowl.  Wait 2 minutes and see if it bubbles.   If so add 1 cup of flour and 1 1/2 teaspoons salt and mix with a spatula.  Add another cup of flour and mix.  Add a third cup of flour, mix and fold the best you can.  Add 1/2 cup oil and mix the best you can.  Add 1 cup flour and mix.  Add 2 tablespoons warm water and mix.  Add 1/2 cup flour and mix to combine. The amount of flour may vary depending o

Spicy, nutty, carrot and pineapple rolls

  SPICY, NUTTY CARROT AND PINEAPPLE ROLLS Nutritional and filling with instructions to make by hand, no mixer needed.  Those rolls are not too sugary but yet delicious, the healthy fat comes from almond and walnut so you also get your proteins and fiber.  A breakfast that will feed you all week. Ingredients  Dough: 1 1/2 tablespoons                                           Active dry yeast 1 1/2 tablespoons                                           Maple syrup 1/2 cup                                                            Warm water 3/4 cup                                                             Warm milk of choice 1/2 cup                                                             Melted butter 1/4 cup                                                             Maple syrup 1                                                                        Egg 2 3/4 cups                                                        All purpose flour (more for kneading) 1 cup                   

Healthy, no mayo Macaroni salad

  HEALTHY, NO MAYO MACARONI SALAD Ingredients  1/2 box                               Macaroni A lot of                               String beans A small can                       Diced tomatoes,  drained A good amount                Carrots, julienned  1 can                                  Fire roasted corn 5 servings of                     Turkey or vegan pepperon 1                                          Scallion  5 tablespoons        Olive oil and lemon salad dressing * (see note) Optional:  Sliced sweet gherkins, radishes, celery. Directions  Cook macaroni according to package instructions.   3 minutes before the end, turn back the heat to high and add the string beans. Bring back to hard boil, turn off the heat and cover.  Cook till the beans are cooked but crunchy and the pasta is done. Drain, rinsed with cold water.  Put back in the pot but not on the hot burner.  Add 2 tablespoons of dressing and all the other ingredients.  It's good warm or cold.  If I have vegetarian g