Grandma Schumacher's White Bread and Rolls (from the Schumacher's Family Restaurant cookbook)
This is basically the best basic white bread recipe. I've found that when making yeast breads, enriched doughs (containing eggs and butter) are very easy to work with and have amazing flavor. Since homemade bread doesn't have any preservatives, if you won't eat all three loaves quickly, make sure to wrap them well and refrigerate or freeze them. You don't want all your hard work (and flour) to spoil!
This is basically the best basic white bread recipe. I've found that when making yeast breads, enriched doughs (containing eggs and butter) are very easy to work with and have amazing flavor. Since homemade bread doesn't have any preservatives, if you won't eat all three loaves quickly, make sure to wrap them well and refrigerate or freeze them. You don't want all your hard work (and flour) to spoil!
What you need:
1/2 cup butter
1/2 tablespoon salt
1/2 cup sugar
1 cup milk
2 cups cold water
1 1/2 tablespoons active dry yeast
1/2 cup warm water (105-115 degrees F)
11 cups all-purpose flour
2 eggs, beaten slightly
What you do:
1/2 tablespoon salt
1/2 cup sugar
1 cup milk
2 cups cold water
1 1/2 tablespoons active dry yeast
1/2 cup warm water (105-115 degrees F)
11 cups all-purpose flour
2 eggs, beaten slightly
What you do:
1. In a large saucepan, heat butter, salt, sugar, and milk over medium heat, stirring constantly until butter melts. Remove from heat; stir in 2 cups cold water.
2. In a small bowl, combine yeast and 1/2 cup warm water. Let sit one minute.
3. In a large bowl, combine butter mixture and 3 cups flour. Add yeast mixture and eggs, mixing well. Add another 8 cups of flour, 2 cups at a time. Mix 1 minute after each addition. Dump dough out onto counter, knead until smooth, elastic, and small bubbles appear, about 10 minutes.
4. Place dough in a large, greased bowl, turning dough over to grease the top. Cover with a towel and let rise until doubled, 1-1.5 hours. Punch down dough, let rise again. Divide into thirds. Shape dough into 3 loaves and place into 3 loaf pans. Cover and let rise until doubled, about an hour.
5. Bake at 375 degrees F 45 minutes or until golden brown. Remove from pans and cool on racks.
Tips and notes:
*I usually have to mix in the last 2 cups of flour by kneading it in.
*Because of the eggs and butter in this dough, it is very easy to work with, and can be used to make sweet rolls, dinner rolls, crescents, etc.
*The bread is better with the second rise before putting in the loaf pans. I have forgotten to do this step and the bread turns out just fine.
*Homemade bread tears very easily if cut while it's still hot. So you must resist the temptation to cut and devour the bread until it's mostly cooled.
This bread makes amazing toast and goes well with everything. Make it often and enjoy!
2. In a small bowl, combine yeast and 1/2 cup warm water. Let sit one minute.
3. In a large bowl, combine butter mixture and 3 cups flour. Add yeast mixture and eggs, mixing well. Add another 8 cups of flour, 2 cups at a time. Mix 1 minute after each addition. Dump dough out onto counter, knead until smooth, elastic, and small bubbles appear, about 10 minutes.
4. Place dough in a large, greased bowl, turning dough over to grease the top. Cover with a towel and let rise until doubled, 1-1.5 hours. Punch down dough, let rise again. Divide into thirds. Shape dough into 3 loaves and place into 3 loaf pans. Cover and let rise until doubled, about an hour.
5. Bake at 375 degrees F 45 minutes or until golden brown. Remove from pans and cool on racks.
Tips and notes:
*I usually have to mix in the last 2 cups of flour by kneading it in.
*Because of the eggs and butter in this dough, it is very easy to work with, and can be used to make sweet rolls, dinner rolls, crescents, etc.
*The bread is better with the second rise before putting in the loaf pans. I have forgotten to do this step and the bread turns out just fine.
*Homemade bread tears very easily if cut while it's still hot. So you must resist the temptation to cut and devour the bread until it's mostly cooled.
This bread makes amazing toast and goes well with everything. Make it often and enjoy!
