Grandma Roses White Bread Dough Recipes

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GRANDMA ROSE'S ITALIAN EASTER BREAD 1947



Grandma Rose's Italian Easter Bread 1947 image

Grandma Rose was from Calabria Italy. We always had this at Easter time. Great for toast and really good for French Toast. Just eat with a dab fresh butter and a cup of coffee. If you braid it, you can put sugar cubes on top that will burst in the oven in those areas, That is how the Italian bakeries do the tops. Ours is plain....

Provided by andypandy

Categories     Yeast Breads

Time 40m

Yield 8 loaves, 80 serving(s)

Number Of Ingredients 9

1 quart whole milk, scalded and room temp
12 large eggs
2 oranges, juice and zest of
2 lemons, juice and zest of
4 cups granulated sugar
2 cups room temp. butter
3/4 tablespoon salt
1/4 lb fresh bakery yeast
flour, enough to make a soft but not sticky dough

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.

Nutrition Facts : Calories 104.9, Fat 5.8, SaturatedFat 3.4, Cholesterol 41.3, Sodium 122.7, Carbohydrate 11.9, Fiber 0.6, Sugar 10.7, Protein 2

GRANDMA VANDOREN'S WHITE BREAD



Grandma VanDoren's White Bread image

What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's.

Provided by Marilyn VanDoren Sim

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Yield 36

Number Of Ingredients 6

3 cups warm water
3 tablespoons active dry yeast
3 teaspoons salt
4 tablespoons vegetable oil
½ cup white sugar
8 cups bread flour

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.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 25.2 g, Fat 2.1 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 195.5 mg, Sugar 2.9 g

GRANNY'S WHITE BREAD



Granny's White Bread image

This is the only bread recipe I use! It's very basic and always great. I grew up on it, so I continue to make it in memory of my special Granny! Enjoy this with your kids or grandkids and make some memories! God bless!

Provided by Tina Leany

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Yield 36

Number Of Ingredients 8

1 cup milk
⅓ cup margarine
⅓ cup white sugar
4 teaspoons salt
3 cups warm water (110 degrees F/45 degrees C)
1 cup dry potato flakes
2 (.25 ounce) packages active dry yeast
10 cups all-purpose flour

Steps:

  • Heat milk in a large saucepan over low heat until it bubbles; stir in butter or margarine, sugar and salt, then cool until lukewarm. Add warm water and potatoes and sprinkle in yeast until it dissolves. Then stir in 6 cups of the flour and mix all together. Add the remaining 4 to 5 cups of flour and mix. Let rest 15 minutes.
  • Turn dough out on a floured surface and knead softly until dough is elastic and smooth. Lightly oil a large mixing bowl; add dough and turn to coat. Cover with a damp cloth and let rise 1 hour or until dough has doubled in volume.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5 inch loaf pans.
  • Punch down dough and divide into 3 to 4 sections. Shape into loaves and let rise, covered, until volume is nearly doubled.
  • Bake at 400 degrees F (200 degrees C) for 30 minutes or until loaves sound hollow when tapped on the bottom.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 29.9 g, Cholesterol 0.5 mg, Fat 2.2 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 282.9 mg, Sugar 2.3 g

GRANDMA ROSE'S WHITE BREAD DOUGH



Grandma Rose's White Bread Dough image

This is my Grandma's no-knead white bread recipe and it's the only one that I will use for white bread. It's really easy to make and you don't have to knead it on the table. I also make my dinner rolls and even my cinnamon rolls from this recipe as well.

Provided by Karla Everett @Karla59

Categories     Biscuits

Number Of Ingredients 9

IN A SMALL BOWL ADD (PROOFING THE YEAST) :
1 cup(s) very warm water (hot tap water to the touch , not scalding hot)
1 tablespoon(s) sugar
1 package(s) active dry yeast - 2 1/4 teaspoons
IN A LARGER BOWL ADD :
2 cup(s) very warm water (hot tap water to the touch , not scalding hot)
3 tablespoon(s) melted butter or oil
1 - 1 1/2 teaspoon(s) salt
6-7 cup(s) all purpose flour , * divided

Steps:

  • NOTE VERY IMPORTANT: Warm water is hot tap water to the touch but not scalding hot.
  • In a small bowl add the cup of warm water ( hot tap water but NOT scalding to the touch) , the tablespoon of the sugar and the dry yeast...let sit until all foamy on top. This is proofing your yeast to make sure your yeast is active and has not gone bad.
  • In a large bowl : put 2 cups warm water , 3 Tbs. melted Margarine or Oil , and 1 teas. Salt . * Add enough of the flour to make a soft sponge . Add the yeast mixture and beat well.
  • Cover the bowl and let raise in a warm place , until it is all foamy ; then beat in the * flour until it's a soft ball and it's easy to knead with your hands.
  • Put in a greased bowl to let raise , Cover with a moist kitchen towel. Let it rise to double of it's beginning size , punch down once .
  • Mix into rolls , buns , or for bread . Bake in a pre-heated oven @ 375°.
  • For bread : Separate dough evenly and Place in 2 greased bread pans , cover with moist towel and let rise. Bake for 25 - 35 minutes or until golden brown .
  • For Cinnamon rolls : Just add : 2 eggs and 1/2 - 1 cup more sugar to the dough. Roll out the dough to a rectangular shape and spread with butter , sprinkle with sugar and cinnamon . Add raisins if desired too . Roll up and cut into 1-1/2" cinnamon rolls . Place on a greased cookie sheets and let raise , Then bake . When the cinnamon rolls are cool top with a white glaze icing made from : Confectioners sugar , Butter , Vanilla and Milk ; Mix thoroughly until smooth.

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