Grandma Krebels Bread Recipes

GRANDMA'S PERFECT HOMEMADE BREAD

Steps:

• In a stand mixer add the warm water, sugar, salt and yeast. Let the yeast proof until it bubbles for about 5 minutes. Using the dough hook start adding the flour one cup at a time until the dough combines and forms a soft dough.
• On a floured surface knead the dough until smooth and elastic and form a ball. Add the oil to the large bowl and add the dough to the bowl and cover. Let rise until it has doubled 1- 1 1/2 hours.
• Grease and flour 2 9x5 inch pans. Punch the dough to release the air. Lay the dough onto a flat surface and cut into two loaves. Roll each loaf up and place into the loaf pans. Let rise until it doubles another 1-1 1/2 hours.
• Bake in a preheated 350 degree oven for 30-35 minutes or until golden brown on the tops. Remove from the oven and let cool for 10 minutes before slicing.

GRANDMA KREBEL'S BREAD

Steps:

• Mix 1/2 cup of the sugar with the yeast in 1 cup warm water.
• Sift the flour with the remaining sugar and salt.
• Add the remaining 3 cups warm water and the yeast mixture to make the dough.
• Knead well, then place in greased or buttered bowl, cover, and rise for 1 hour.
• Knead again and let rise for 2 1/2 hours.
• Punch down and form into 4 loaves.
• Place loaves in greased and floured loaf pans, cover, and let rise for 1 hour.
• Bake at 275 degrees for 50 minutes.

GRANDMOTHER'S FAMOUS CRANBERRY BREAD

Steps:

• Sift flour, sugar, baking powder, salt and baking soda into a large bow.
• Cut in butter until mixture is crumbly.
• Add egg, orange peel, and orange juice all at once.
• Stir just until mixture is evenly moist.
• Fold in nuts and cranberries.
• Spoon into a greased 9 x 5 x 3-inch loaf pan.
• Bake at 350 degrees for 1 hour and 10 minutes, or until toothpick comes out clean.
• Remove from pan; cool on a wire rack.

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.

GRANDMOTHER'S FAMOUS CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
• Whisk together the flour, sugar, baking powder, salt and baking soda.
• Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
• Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.

GRANDMA RUSSELL'S BREAD

Steps:

• In a large bowl, combine yeast, warm water and 1 teaspoon sugar. In a saucepan, heat milk, butter, salt and remaining sugar until butter is melted. Remove from heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix well., Beat potato mixture and 5 cups flour into yeast mixture until smooth. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough and divide in half. On a lightly floured surface, roll each half into a 16x8-in. rectangle. Brush with melted butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 8x4-in. loaf pans. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°. Bake loaves until golden brown, about 20 minutes. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks; serve warm.