Gramma Bread
mysqli (97) failed. INSERT INTO recipe_recipes SET recipe_name = 'Gramma Bread - Copy', recipe_ethnic = 1, recipe_base = 10, recipe_course = 13, recipe_prep_time = '0.00', recipe_ptime = 1, recipe_cook_time='25.00', recipe_ctime = 1, recipe_itime = 2, recipe_inactive = '1.50', recipe_difficulty=1, recipe_num_servings=12, recipe_temp='375', recipe_directions='Scald the milk and let cool to room temperature (about 105 degrees) Note: if you have cold water from fridge, pour into scalded milk. That will speed the cooling process.
In a stand mixing bowl, combine 6 cups (768g) of the flour, the salt, Crisco and yeast. Make a well in the center, pour in the water and milk.
Gently stir the center ingredients together with a dough hook, then beat vigorously until all of the flour is absorbed. Add more flour, beating it in 1/4 cup at a time and using as much as necessary to form a dough that can be gathered onto the hook. Then, beat on high for 4-5 minutes. If the dough falls off the hook, add a Tbsp of flour until dough is back on hook.
Place the dough on a lightly floured surface and knead by pressing it down, pushing it forward a couple of times with the heel of your hand and folding it back on itself.
Shape the dough into a ball and place it in a lightly greased bowl. Drape loosely with a kitchen towel or plastic wrap and set aside in the warm draft-free place for 45 minutes, or until the dough doubles in bulk. Punch the dough down with a single blow of your fist and knead it again for a few minutes. Set the dough aside to rest for 10 minutes. (if a proofing oven is available, 30 minutes should be sufficient. In cold weather, 5-10 minutes more may be needed.
With a pastry brush, grease bread pans. Divide the dough into 3 equal pieces. On a lightly floured surface, roll each piece into a loaf shape. Carefully place the loaves into the baking pans and let it rise in a warm place for about 30 minutes.
Preheat the oven to 375 degrees. Brush the top of the loaf with a little Crisco, or oil. Bake in the middle of the oven for 25 minutes or until the bread is golden brown and crusty. Cool on a wire rack.', recipe_comments='Yields three 9-inch loaves. Use 2 cups of scalded skim milk and 1/2 cup water for blooming the yeast. This recipe was originally from Mary Jane Shepherd Gambell, Fa\'s mother.', recipe_source=329, recipe_cost='0.310', recipe_owner='', recipe_calories = 59, recipe_fat = '4.67', recipe_carbs = '3.98', recipe_chol = '2.00', recipe_netcarbs = '4.15', recipe_protein = '0.58', recipe_fiber = '-0.17', recipe_ww_pts = '1.25', recipe_basket = '0', recipe_sugg_sides = '', recipe_kosher = 2, recipe_kp = 0, recipe_lofat = 0, recipe_sodium = '589.83' , recipe_yields_num = '0.00', recipe_yields_unit = 11 , recipe_wine_type = 0, recipe_wine_sugg = 0 , recipe_wine_name = '', recipe_tested = 1 , recipe_orig_serve = 12, recipe_equip = ''
Errormessage: Duplicate entry 'Gramma Bread - Copy' for key 'recipe_name'
