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Grampa’s White Bread: A Taste of Home

The scent alone transports me back to childhood. I can almost feel the warmth radiating from Grampa’s kitchen as he pulled a golden-brown loaf from the oven. The aroma, a comforting blend of sweet yeast and toasted wheat, filled the air, promising slices slathered with creamy butter and homemade jam. It wasn’t just bread; it was love baked into every bite, a taste of home I’ve carried with me ever since. This recipe is my attempt to recapture that magic and share it with you.

Recipe Overview

Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes
Yields: 5 loaves or 60 buns
Serves: 60
Dietary Type: Vegetarian

Ingredients

1 quart milk (whole to 1% works)
1 cup sugar
2 – 2 1/2 tablespoons salt
3/4 cup shortening (I use Crisco white)
1 quart water
3 1/4 ounces yeast or 3 tablespoons fast rising yeast
17 -18 cups bread flour (I use Dakota Maid flour)

Equipment Needed

Large Mixing Bowl
Measuring Cups and Spoons
Clean Work Surface
Loaf Pans or Baking Sheets

Instructions

Begin by scalding the milk. This involves heating it until it just reaches a simmer, being careful to watch it closely as it can overflow quickly.
Pour the scalded milk into a large mixing bowl (it needs to be a huge bowl, as this recipe makes a substantial amount of dough!).
Add the shortening (breaking it up into smaller pieces helps it melt faster), sugar, and salt to the hot milk. Allow the mixture to sit until the shortening is completely melted.
While the milk mixture is still hot, add the water. This will cool it down somewhat. Continue waiting for the temperature to cool until it feels warm to the touch – like lukewarm bathwater. It’s crucial that the mixture isn’t too hot, or it will kill the yeast.
Once the mixture has cooled sufficiently, add the yeast.
Allow the yeast to activate for 10-15 minutes. You should see the mixture become foamy, indicating that the yeast is alive and working.
Begin adding the flour, one cup at a time. Stir it in until the dough becomes too thick to stir easily with a spoon.
Continue adding flour, working it in by hand.
Dump the dough onto a clean, lightly floured surface.
Continue adding flour as needed, and knead the dough for an additional 10 minutes until it feels more elastic and smooth. The dough should be tacky but not sticky.
Wash the mixing bowl and grease it generously with more shortening.
Place the dough back into the greased bowl, turning it to coat all sides.
Cover the bowl with a clean cloth or plastic wrap and allow the dough to rise in a warm place until it has at least doubled in size. This may take an hour or two, depending on the temperature of your kitchen.
Once the dough has doubled, punch it down to release the air.
Allow the dough to rise again for a second time, until doubled. This second rise will improve the flavor and texture of the bread.
After the second rise, the dough is ready to be formed into rolls, buns, or loaves. Divide the dough as needed and shape it accordingly.
If making loaves, place the shaped dough into greased loaf pans. If making rolls or buns, place them on greased baking sheets.
Cover the shaped dough and allow it to rise again for about 30-45 minutes, or until nearly doubled.
While the dough is rising for the final time, preheat your oven to 350°F (175°C).
Bake the loaves for approximately 30 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Rolls and buns may bake for a shorter time, around 15-20 minutes.
Remove the baked bread from the oven and let it cool in the pans for a few minutes before transferring it to a wire rack to cool completely.

Expert Tips & Tricks

The Importance of Scalding Milk: Scalding the milk helps to denature the proteins, which results in a softer, more tender crumb in the finished bread. Don’t skip this step!
Temperature Control is Key: Ensure the milk mixture has cooled sufficiently before adding the yeast. Too hot, and you’ll kill the yeast, preventing the bread from rising. Too cold, and the yeast won’t activate properly.
Kneading Matters: Proper kneading develops the gluten, which gives the bread its structure and elasticity. Don’t skimp on the kneading time!
The Second Rise: Don’t rush the second rise. It contributes significantly to the bread’s flavor and texture.
Oven Placement: For even baking, place the loaf pans in the center of the oven.

Serving & Storage Suggestions

Serve Grampa’s white bread warm, slathered with butter, or alongside soups and stews. It’s also fantastic for sandwiches. Leftovers can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. To reheat, thaw the bread completely and warm it in a 350°F (175°C) oven for about 10 minutes. You can also wrap the loaf in foil to prevent excessive browning.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	179.9 kcal	N/A
Calories from Fat	N/A	18%
Total Fat	3.6 g	5%
Saturated Fat	1.1 g	5%
Cholesterol	2.3 mg	0%
Sodium	242.5 mg	10%
Total Carbohydrate	31.8 g	10%
Dietary Fiber	1.4 g	5%
Sugars	3.4 g	N/A
Protein	4.8 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Whole Wheat Bread: Substitute up to half of the bread flour with whole wheat flour for a nuttier flavor and increased fiber content.
Sweet Bread: Add a tablespoon of vanilla extract and a teaspoon of lemon zest to the dough for a slightly sweeter and more aromatic bread.
Herb Bread: Incorporate dried herbs such as rosemary, thyme, or oregano into the dough for a savory twist. About 1-2 tablespoons should be sufficient.
Dairy-Free: Substitute the milk with a plant-based alternative such as almond milk or soy milk. Ensure the shortening is also plant-based.

FAQs (Frequently Asked Questions)

Q: Can I use active dry yeast instead of fast-rising yeast?
A: Yes, you can. However, you may need to allow a longer activation time for the yeast. Also, ensure that your water temperature is between 105-115°F (40-46°C) to activate the active dry yeast properly.

Q: My bread didn’t rise properly. What went wrong?
A: Several factors could contribute to this: the yeast may have been old or inactive, the liquid may have been too hot or too cold, or the rising environment may have been too cold. Make sure to check the expiration date of your yeast and control the temperature of your liquids carefully.

Q: Can I make the dough ahead of time and bake it later?
A: Yes, you can! After the first rise, punch down the dough, cover it tightly, and refrigerate it for up to 24 hours. Allow the dough to come to room temperature before shaping and baking.

Q: My bread is browning too quickly. What should I do?
A: If the bread is browning too quickly, tent it loosely with aluminum foil during the last 10-15 minutes of baking. This will help to prevent it from burning.

Q: Can I freeze the baked bread?
A: Absolutely. Allow the bread to cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months.

Final Thoughts

Baking Grampa’s white bread is more than just following a recipe; it’s about connecting with a tradition, creating a comforting aroma in your kitchen, and sharing a taste of home with loved ones. I encourage you to try this recipe, experiment with variations, and make it your own. The best part about baking is the joy of creating something delicious to share, so don’t be afraid to get creative. And please, let me know how it turns out – I’d love to hear your stories! Maybe next time, try pairing it with a hearty homemade soup for the ultimate comfort meal.

Grampa’s White Bread Recipe