Friday, March 05, 2010

Dad's Homemade Bread

I made my Dad's recipe for homemade bread to go along with
Portobello Mushroom & Brie Soup!


2 tbs liquid shortening (I used Crisco oil)
2 1/2 tsp. regular table salt
2 Tbs. granulated sugar
1 cup cold milk
1 cup boiling water
1 package (2 1/4 tsp) active dry yeast
6 cups (approximately) white flour (I used King Arthur bread flour)

I only used 5 cups of flour & a wee bit more for the counter when kneading.


Mix the shortening, salt and sugar in the bowl of a heavy-duty mixer (one that has a dough hook and flat paddle attachment).

Pour the cold milk and 1 cup boiling water together.
This will create the perfect lukewarm temp.
110º - 115º F.
(I check it with a thermometer, just in case)

Mix in the yeast & let dissolve about five minutes. Stir gently if it clumps.

Add this liquid mixture and 3 cups of the flour to the mixing bowl.

Using the flat paddle attachment mix until blended.

Continue to add flour until the paddle can no longer grab the dough ball.

Remove paddle mixer and replace with dough hook.

Mix dough on slow speed, adding flour until the dough is smooth and elastic.

It should not stick to the bottom of the mixing bowl.

You may do the final bit of kneading by hand.

Put the dough in a large, greased bowl, cover and let rise until double in bulk.

Punch down the dough, remove from bowl and divide in half.

Shape into two loaves and place in two greased loaf pans.

Cover with waxed or parchment paper.
(I find a towel sticks & can be too heavy)

Preheat oven to 425º F. * (see note below)

Let dough in pans rise again in a warm place until double in bulk.

Put into preheated oven and bake for 15 minutes.

Reduce heat to 375º F. and bake for another 25 - 30 minutes.

Remove loaves from pans and cool on racks.

* I've had suspicions that my oven runs hot. Its only 4 yrs. old but I think the calibration is off, so I did these loaves at 375º for almost 45 minutes. Maybe a little less as they were getting too brown. Tap on the top & listen for a hollow sound.

After the first rise:

My first batch fell a wee bit, so I did a second one

and let it rise in a warmer spot & was more

careful about any cold drafts nearby.

Ta-Da! Success!

Too bad computers don't have smell-a-vision.
The whole house was full of that wonderful aroma!
It evokes such happy memories.

It was delicious along with this soup

which I'll tell you about tomorrow at the

Saturday Blog Showcase.

Thank you, Michael, for hosting

on your beautiful blog Designs by Gollum.



  1. I have been looking for a simple bread recipe and this fits the bill. Thanks so much Rett. I also use King Arthur flour~it's the best.


  2. Rett, now I'm impressed! That bread looks beautiful, and I bet it tastes every bit as good as it looks with that delicious soup! YUM!


    Sheila :-)

  3. The bread looks delicious and I can't wait to try the recipe. I really enjoy reading your blog and I am truly inspired by your tablescapes.

  4. I love making bread. For the past several years I've mixed the dough in my bread machine (it does a better job than I used to do) and then removed it and actually formed the bread/rolls on my own. My bread machine has recently, I'm on my own again for a while. This sounds and looks delicious.

    I want the soup! My favorites...brie and mushrooms...can't wait for this recipe!

  5. Well that was a very good blog 'teaser'! I can't wait to see the soup recipe to go with this delicious-looking bread. I love the idea of smell-o-vision for the computer!

  6. my mouth is watering, Rett!!!!

  7. Computer is printing as I write. Can't wait for the soup recipe too! Yum! Thanks honey! This is almost as good as you making it and me coming over to eat.

  8. umm, yeah, could you work on the smell-a-vision??!?The bread looks wonderful and I swear I can almost smell it, but the smell-a-vision would sure help us all!! Thanks for sharing your Dad's recipe!

  9. I always get nervous when bread is rising--when is it "ready" to punch down? So I am in debt to you for posting a picture. Now I will know! :-) Your festive green table in the header is gorgeous!

  10. Rett, oh how I wish I could turn on the "smell- a- vision" to this post. I love the smell of fresh baked bread. My grandmother lived with my family when I was a young child, and she made fresh bread each week. My personal chef used to bake bread for us every week or so, but no longer does that. It's actually a good thing. I'd no longer fit into my clothes. LOL Thanks for sharing the recipe. Perhaps he'll get inspired to make bread again. Just once in awhile!


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