3 1/2 cups milk
6 Tbs sugar
6 Tbs butter
2 tsp salt
1/2 cup warm water
1/4 cup instant mashed potatoes (not reconstituted)
5 tsp active dry yeast or two packets
10-11 cups unbleached flour (This can be adjusted to include 1 cup whole wheat, one cup buttermilk pancake mix, one cup quick oatmeal or any combination)
Scald milk (i.e. bring it to almost boiling.) Cool by adding butter, salt, sugar.
In a large mixing bowl sprinkle yeast on warm water. Stir to dissolve. Stir in lukewarm milk.
Add 4 cups of flour to the milk mixture and beat at medium to high speed of electric mixer for about two minutes to bring up the gluten and save a lot of kneading later.
Using a dough hook or by hand add remaining flour(s) a cup at a time until the dough is stiff and begins to leave the sides of the bowl.
Turn out onto floured board and knead until smooth and elastic adding small amounts of flour if it gets sticky.
Let rest 20 minutes.
Punch down and turn into oil sprayed bowl. Coat top with oil, cover with plastic wrap topped with a damp tea towel and let rise until double. About 45 minutes to an hour.
Punch down. Divide into three portions. Roll each portion out into a rectangle. Roll up into a loaf being careful to tuck the ends and bottom seam firmly underneath. Place in greased bread pans. These are large loaves so an 8 or 9 inch pan is about right.
Let rise until doubled. Preheat oven to 375 F. Bake loaves 30-45 minutes or until brown and hollow sounding when tapped.
For a soft crust wipe the hot tops with a stick of butter. Remove from pans and cool.
Notes:
Bread freezes well or will keep in refrigerator as long as a week. It makes very good toast and will slice as thin as you wish. For a more wheaty taste and more open i.e. crumbly texture as a peasant style bread use less milk and more water. If you don't need three loaves you can also use the dough for cinnamon rolls etc
This one has a Region story. I was telling Susan, a page at Issaquah about this recipe. She tried it and now is giving away loaves as gifts. We've had a lot of fun talking about how we modify this recipe. It seems to work no matter what. She even adds rosemary to hers!
The recipe is from the old Farm Journal Bread cookbooks. Their story is that is came from a Pennsylvania woman who used to sell these along side the road, hence the name.
6 Tbs sugar6 Tbs butter
2 tsp salt
1/2 cup warm water
1/4 cup instant mashed potatoes (not reconstituted)
5 tsp active dry yeast or two packets
10-11 cups unbleached flour (This can be adjusted to include 1 cup whole wheat, one cup buttermilk pancake mix, one cup quick oatmeal or any combination)
Scald milk (i.e. bring it to almost boiling.) Cool by adding butter, salt, sugar.
In a large mixing bowl sprinkle yeast on warm water. Stir to dissolve. Stir in lukewarm milk.
Add 4 cups of flour to the milk mixture and beat at medium to high speed of electric mixer for about two minutes to bring up the gluten and save a lot of kneading later.
Using a dough hook or by hand add remaining flour(s) a cup at a time until the dough is stiff and begins to leave the sides of the bowl.
Turn out onto floured board and knead until smooth and elastic adding small amounts of flour if it gets sticky.
Let rest 20 minutes.
Punch down and turn into oil sprayed bowl. Coat top with oil, cover with plastic wrap topped with a damp tea towel and let rise until double. About 45 minutes to an hour.
Punch down. Divide into three portions. Roll each portion out into a rectangle. Roll up into a loaf being careful to tuck the ends and bottom seam firmly underneath. Place in greased bread pans. These are large loaves so an 8 or 9 inch pan is about right.
Let rise until doubled. Preheat oven to 375 F. Bake loaves 30-45 minutes or until brown and hollow sounding when tapped.
For a soft crust wipe the hot tops with a stick of butter. Remove from pans and cool.
Notes:
Bread freezes well or will keep in refrigerator as long as a week. It makes very good toast and will slice as thin as you wish. For a more wheaty taste and more open i.e. crumbly texture as a peasant style bread use less milk and more water. If you don't need three loaves you can also use the dough for cinnamon rolls etc
This one has a Region story. I was telling Susan, a page at Issaquah about this recipe. She tried it and now is giving away loaves as gifts. We've had a lot of fun talking about how we modify this recipe. It seems to work no matter what. She even adds rosemary to hers!
The recipe is from the old Farm Journal Bread cookbooks. Their story is that is came from a Pennsylvania woman who used to sell these along side the road, hence the name.
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