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I want to make my husband homemade bread
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[quote:Wraithwynd:MV8xMDEwMDI5XzE1ODk5NjU4XzU4QkU1RTFB] [quote:Anonymous Coward 901179] No problem. I have found the Parker House roll recipe to be very, very close to that bread. Just make a loaf instead of rolls: 1 cup whole milk 2 pkg. dry yeast 1/2 cup butter, melted 1/4 to 1 tsp. salt 1/4 cup sugar 2 eggs 4-1/2 to 5 cups flour more melted butter Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast. Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. Let the dough stand at room temperature for 1 hour before proceeding with recipe.) Punch down the dough and shape into a loaf. Rise until doubled. Bake at 350 degrees for 25 minutes OR as long as it takes for the bread to sound hollow when tapped with a spoon. Remove from oven and brush with melted butter. [/quote] Yeah this looks about right. If you are talking about the white bread with brown specks that was served in my school, they used a mixture of whole wheat (cracked wheat) with white flour - something along the lines of one cup cracked wheat flour with the rest bleached white enriched flour. You know you mayn't have to go through the whole process OP. There is a frozen bread/roll dough they sell at stores. I'm uncertain what company puts it out. Anyway four about $5.00 you get three loafs of premixed, pre-kneaded loafs that use an 8x loaf pan. These can be defrosted a couple of minutes @ 30% power in the microwave, or defrosted overnight in the fridge, or defrosted in the pan on the counter in a few hours. All you need to do is grease and optionally flour the loaf pan, rise the dough once and pop in a 350F oven for 35 minutes. We have had it several times - it reminded me of school bread. [/quote]
Original Message
Does anyone remember what kind of bread our schools use to make? Remember the wonderful smell? What kind of bread was it? I know it was a long time ago(1960's), but does anyone have a recipe for the good ol days school bread. I can't find it on the net, just hoping someone knows what I'm talking about.
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