RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2955
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| Recipe Name: |
Gramma Bread |
| Source: |
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Submitted by: |
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Last Modified: |
2018-11-21
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
1.50
Hours |
Original Num Servings: |
12 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.31
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| 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.
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Ingredients:
1 Cup milk, whole scalded
0.25 Cup crisco
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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. |
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| Nutrition per Serving: |
| Calories: |
59 |
Total Carbs: |
4.0 |
Net Carbs: |
4.2 |
| Cholesterol: |
2.0 |
Fat: |
4.7 |
Protein: |
0.58 |
| Fiber: |
-0.17 |
Sodium: |
589.83 |
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