Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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White Bread

Servings: 24
Preparation Time: 0:25
Start to Finish Time: 2:30
Yield: 2 loaves
Categories: breads

Ingredients

Amount Measure Ingredient -- Preparation Method
2 packages active dry yeast
3/4 cup warm water
2 2/3 cups warm water
1/4 cup sugar
1 tablespoon salt
3 tablespoons shortening
9 cups all-purpose flour -- up to 10 cups
butter or margarine -- softened

Directions

  1. Dissolve yeast into 3/4 cup warm water.
  2. Stir in 2 2/3 cups warm water and sugar. Let sit 10 minutes.
  3. In a large mixing bowl, combine the yeast mixture with 3 cups of the flour, shortening, and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  4. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  5. Preheat oven to 425 degrees F.
  6. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  7. Bake at 425 F for 30 to 35 minutes.
  8. Serve with butter.

Source: Mom's Black Book
S(URL): http://recipes.nalbone.us

Per Serving (excluding unknown items): 195 Calories; 2g Fat (9.8% calories from fat); 5g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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