Grandma Roses White Bread Dough Recipes

GRANDMA VANDOREN'S WHITE BREAD

Steps:

• In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
• Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
• Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

GRANDMA ROSE'S ITALIAN EASTER BREAD 1947

Steps:

• Scald whole milk and let cool, add in the yeast.
• Beat eggs, and juice, and zest.
• Beat sugar and butter until fluffy continue to beat well.
• Add the beaten egg mixture into the beaten sugar butter mixture.
• Combine with the cooled scaled milk , and yeast mixture.
• Combine well, add sifted flour, continue adding flour until a soft dough comes together.
• Turn out onto a table and knead until soft, not too sticky, 5- 10 minutes.
• Let double in a greased bowl, covered.
• Punch down and let rise again.
• Form into braids after second rising, or put into loaf pans.
• Let rise until almost doubled Bake 350 degrees, until golden, 20 minutes approximately.
• Note; the amount of flour can be anything from 8- 12 cups, or more. but add gradually until you have a soft slightly sticky dough -- where when touched your finger comes away tacky but not sticking to the bread board.Keep your dough soft not firm --.
• All depends on flour and humidity and how much juice from your oranges and lemons.
• Can braid and place under braiding but showing raw eggs white or already coloured, eggs will cook while baking, for an Easter morning delight.
• Directions on making the dough, can vary, as I have done the procedure in different ways, and now we can't get fresh compressed yeast in our stores, so I use active dry yeast, usually 2 tablespoons.