No-Knead White Bread
This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.
Milk, 1 1/2 cups
Shortening, 1/2 cup
Sugar, 1/4 cup
Salt, 1 tablespoon
Yeast, 3 packages
Water, warm, 1 1/2 cups
Enriched flour, sifted, 6 cups
Bring the milk to a boil. Add shortening, sugar, and salt. Reduce temperature to lukewarm.
Sprinkle yeast over the warm water and let stand 5 to 8 minutes. Stir, and add the milk mixture.
Add the eggs and mix well.
Add the sifted flour and mix until the dough is well blended. The dough will be softer than a kneaded dough.
Shape dough into 2 loaves on a well-floured board. Place in greased 9x4x3-inch pans, and cover.
Let rise in a warm place (80 to 85 F.) until double in bulk. (About an hour.)
Bake in a hot oven (400 F.) for 1 hour.
Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.