A Stuffed Mailbox and a Loaf of Bread

After much anticipation this week, my new issue of Taproot magazine appeared yesterday in my mailbox.  I held that magazine in my hands while I ate, and I struggled with a ten month old for the chance to get the magazine close enough to my eyes to read the words.  Finally, I read the thing cover to cover, and I've already lent it to my mom until tomorrow.  Before it left my hands, however, I made a recipe for breakfast. 

What type of bread is that, you ask?  It is my first successful loaf of bread that I made last week.  Oh does success taste sweet.  Savannah gave me permission to share her recipes, but if you want to recipe for the egg in the hole breakfast, you'll have to subscribe to Taproot.  There's nothing like a breakfast made from scratch!

Grandma Alice's White Bread

2 loaves

1 pk. yeast

2 1/2 cups lukewarm water

3 Tbsp. sugar

1 Tbsp. salt

1/3 cups fat (I used shortening)

1/3 cup dry egg (I used 1 egg)

1/4 cup nonfat dry milk (I used skim milk)

7- 7 1/2 cups flour

Soften yeast in water.  Stir in sugar, salt, and fat. Add dry egg, milk, and 6 cups flour.  Stir until will mixed.  Knead until smooth- adding flour as needed. (I used the mixer with a dough hook.)  Place in greased bowl.  [Grease?] top of dough. (I can't read her writing. Maybe an experienced bread maker can clarify.) Cover.  Let rise (almost 2-3 hours.)  Punch down.  Allow 15 minutes rest.  Shape and pat into greased bread pans.  (Alice's son Stan said that the bread should rise 2 more hours at this point.)  Bake 400 degrees- 40 minutes.

Italics are my comments.

Tags: homemade bread, grandma's bread, white bread recipe, breakfast from scratch, country breakfast, kids breakfast, taproot, taproot magazine, taproot magazine