How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Wednesday, January 29, 2014

Basic White Scratch Bread

Mom’s note:  I think this is an old Betty Crocker recipe.  I remember typing it out onto a note card using an old electric typewriter one winter break, while I was home from college.  My mom had an old, spiral bound classic red and white checked Betty Crocker cookbook . . . and I’m certain that’s the book that originally held this recipe.

2 pkg active dry yeast
½ c. warm water
1 ¾ c lukewarm milk
7-7 ½ c gold medal flour
3 tbsp sugar
1 tbsp salt
2 tbsp soft shortening

In bowl, dissolve yeast in water.  Add milk, half the flour, sugar, salt & shortening to yeast.  Beat until smooth and the batter sheets off the spoon.  With hand, mix in enough flour so that dough cleans the bowl.  Turn onto lightly floured board.  Cover. Let rise 10-15 minutes.  Knead 10 minutes.  Place in greased bowl.  Bring greased side up.  Cover with cloth & allow to rise until double (approx 1-2 hrs).  Punch down.  Cover & let rise again until almost double (approx 45 min).   Divide into two parts.  Roundup & let rise 10-15 minutes.  Shape into loaves.  Place into greased loaf pans.  Grease top of loaf.  Cover with cloth and allow to rise until dough reaches the top of the pan (approx 50-60 min).  Heat oven to 425.  Place loaves in center of oven.  Bake 24-30 minutes or until golden brown.  Immediately remove from pans and place on a wire rack to cool.  Do not place in direct draft.

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