According to my Mom, this recipe was passed down to her by her mother when she was a very young girl; with two exceptions, in the early years my grandma Angela Kerfont (now deceased 1919-1991) used barm instead of active yeast and lard (there was no shortening). The recipe holds true today as it was decades ago. The recipe below is made with active yeast and shortening. I was very impressed with the outcome. The bread was soft with a light crust and absolutely delicious (notice the traditional 3 bun style loaves).
My Grandma Angela’s Homemade Bread
- 11 cups water (lukewarm)
- 4 tbsp sugar
- 2 pks yeast
- 7 lbs all-purpose flour
- ¼ cup shortening
- 2 tbsp salt
- Butter (for brushing)
Dissolve sugar in 3 cups of lukewarm water and add yeast. Cover and let stand for 10-12 minutes or until yeast foams.
In a large mixing pan, add flour and make a well in centre. Add shortening, salt and dissolved yeast. Mix mixture utilizing remaining water forming a soft firm dough (add extra flour if necessary).
Place dough on a lightly floured surface and knead for approx 10-12 minutes. Cover with bread-cloth and let rise for 1 hr or until dough doubles in size.
Punch down dough and let rest for 15 minutes. Scale dough into loaf size pieces (three pieces per pan). Shape dough and place into well-greased bread pans. Let dough proof until it almost doubles in size. Bake at 350F for approx 1 hour. Remove from oven and brush tops with butter before cooling.
beauty – expression used to refer to something done extremely well