Recipe: Delicious Nana's Old-fashioned White Bread

Nana's Old-fashioned White Bread. This is a rich, old-fashioned white bread I've improved on from my grandmother. It is a must to make several batches because this bread just disappears around people. Also, it was too sweet for a white bread.

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There are numerous recipes, from cake recipes to heavy food recipes. Below will discuss the Nana's Old-fashioned White Bread recipe, please review it until it's completed:.

Watch me make this Easy & Soft Old-Fashioned White Bread from start to finish! How has your day been so far? Interest. - Canadian members use all purpose white flour, for U. You can cook Nana's Old-fashioned White Bread using 9 components as well as 13 actions. Here is exactly how we attain.

Preparation To Make of Nana's Old-fashioned White Bread

1. Detaile. 2 (1/4 oz) of packets active dry yeast (or 4 1/2 tsp jarred yeast).
2. Instructions. 1 cup of warm water (about 100°F).
3. Guidelines. 2 cups of milk - scalded then cooled to luke warm.
4. Step by step. 3 tbs of sugar - divided.
5. Step by step. 3 tbs of unsalted butter or shortening.
6. Guidelines. 1 tbs of salt.
7. Step by step. 7-9 cups of all-purpose flour.
8. Step by step. of Optional-.
9. Directions. 1 of egg beaten or 4 tbs melted butter.

S. members use white bread flour --- I suggest to make this with a heavy-duty stand mixer but if you do This recipe goes back years and I still make it today, the dough is a pleasure to work with and always produces a soft high delicious loaf of bread. Nana's Banana Bread: This is a wonderful recipe!!!! Easy to make and ends up very moist! Don't forget, make sure the bananas are very ripe.

To Make Nana's Old-fashioned White Bread

1. In the bowl of a stand mixer equipped with a dough hook add water, yeast, and 1 tbs sugar. Stir gently, then allow to bloom untouched 5 minutes. Add scalded warm milk, remaining sugar, shortening, salt, and first 2 cups of flour..
2. Turn mixer on to lowest setting until ingredients are just combined. Increase to next speed. Begin adding additional flour 1/2 cup at a time until dough begins to pull away from bowl (mine took about 8 cups today, a rainy Winter day)..
3. As soon as dough pulls away stop adding flour and continue running mixer for 2 minutes more. If dough begins to climb hook shut off and scrape down slightly. Then start up again..
4. Transfer dough to a greased bowl. Turn once to coat. Cover with a lint free towel and allow to rise 1 hr in a warm spot (I turn my oven on to warm then sit the bowl on the back burner of the stovetop)..
5. When dough has risen punch down. Lightly grease 2 loaf pans. Turn dough out onto a lightly floured surface. Divide into 4 equal portions. Gently form each into a ball. Place 2 balls side by side in each loaf pan. Cover with towel and allow to rise 1 hr again..
6. After second proof preheat oven to 425°F. Do not punch down dough this time. If desired beat 1 egg OR melt butter and gently brush over the top of each loaf. Gently place pans in oven (careful not to bump pans or drop onto rack). Bake 20-30 minutes or until tops are browned..
7. Remove from oven. Let loaves cool 5 minutes in pans. Transfer to a wire rack to cool completely..
8. To serve: Slice to desired thickness (1/2 thick is nice). Spread butter, jam/jelly, peanut butter, drizzle honey, etc. The toppings are endless for hearty homemade bread!.
9. See notes below ⤵.
10. Note 1: You can make this bread without a stand mixer. Mix all ingredients in same way as written above in a large bowl with a wooden spoon. Turn out onto a floured surface and knead by hand for 8 minutes. Continue with remaining steps from there..
11. Note 2: It is definitely important to scald the milk as it will contribute to a lighter bread texture. "Scalding" milk means to bring it nearly to a boil, then to allow it to cool back down..
12. Note 3: When forming balls, you are not actually rolling the dough into balls. Just pick up a section and gently manuever to shape a ball or your bread may end up too dense..
13. Note 4: Be EXTREMELY careful if brushing with egg or butter. Even the slightest excess pressure will cause a loaf to fall and not remain risen while baking. Sadly, this happened with one of my loaves today. No worries, if this happens the bread is still edible, it's just not as pretty. Lol.

During this time, I had some old bananas and not wanting to throw them out, I decided to make bread. Sadly, I didn't memorize the recipe, so I decide to go online. This Pumpkin Apple Bread is ridiculously moist and tender with all of those favorite warm fall flavors you love in the cool fall and winter months. Cream Cheese Banana Bread - one of the best breads you will ever make! I'll admit that Old Fashioned White Bread is not the healthiest bread in the world. found this recipe in my grandmother's recipe box.

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