Made entirely by hand, this bread is incredibly moist and takes up a good chunk of time but is totally worth it.
Gramma Mary Bread
Made entirely by hand, this bread is incredibly moist and takes up a good chunk of time but is totally worth it.
Equipment
- 7 Loaf Pans
Ingredients
- 7 cup hot water
- 2 package yeast 2.5tsp/package
- 7 tbsp Sugar
- 2 tbsp Salt
- 5 tbsp Oil Or melted shortening
- 5 lb all-purpose flour + more
Instructions
- Combine hot water & yeast and let yeast dissolve until it sits on top of the water (about 4-5 minutes)
- Stir in the sugar, salt, and oil
- Slowly stir in the 5lbs of flour. It will thicken all of the sudden. Mix it with your hands slowly so it gets evenly distributed. You may need need to add additional flour if the dough is really sticky (Gramma Mary would add 5 "small" (of her HUGE) handfuls of flour)
- Lift the bread dough out of the bowl and add oil (about 2tbsp) to coat the sides of the bowl, then add the bread back to the bowl and swirl it around, oiling the bread
- Cover with a dish towel and let rise in a warm place about an hour, or until it has doubled in size
- Punch it down and then let it rise again until it has doubled in size
- Grease bread pans. Split the bread dough into the bread pans, forming loaves about ¾ the size of the final loaf size. Roll the edges under and place the loaves in the loaf pans.
- Let the loaves rise a final time until they reach full loaf size, about 30 minutes
- Bake at 350 for 45-60 minutes, until golden brown and sounds hollow when tapped.
- As each loaf comes out of the oven, carefully tip it onto a cooling rack, rolling it out. Place it upright before moving onto the next loaf. Continue until all loaves are out.
- Bag up after the loaves have completely cooled.
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