Around this joint all the grocery stores sell Granny Bread. It’s soft, squishy, spongy white bread. People love it. I remember when you could buy it at the Day Old Store for a whopping .80 cents a loaf. Then all the grocery stores got together to complain that they couldn’t match the Day Old Store prices and suddenly the loaves of fluffiness were hiked up to over three bucks a loaf.
Then my neighbor brought over several loaves made from the recipe I’m sharing today. The first thing my kids cried out was that it tasted just like Granny Bread! And, just like that, all was right again in the Kingdom.
Cause there is no greater gift than the perfect homemade bread recipe, no?
It really is a stellar bread recipe. But not one that I would recommend for everyday eating simply because there isn’t a grain of fiber to be found within the entire loaf. So unless you plan on eating your sandwich with a side of Metamucil, I’d keep this recipe for hamburger buns and picnic lunches, or days when comfort food is calling your name.
I haven’t tried this recipe with whole wheat flour yet, but I plan to do my next batch half white flour and half wheat. I’m thinking my colon will thank me.
So without further ado, here is my recipe for Granny Bread.
In your mixer put 3 cups warm water and 4 Tablespoons of yeast.
When the yeast has dissolved, turn your mixer on and add 6 Tablespoons of sugar.
When the sugar has dissolved, add 3 cups of flour and mix well.
Add 2 Tablespoons of dough enhancer for sponginess and mix a bit longer.
Let this mixture rise for about 30 minutes.
In the meantime:
Heat 2 cups milk, 2 Tablespoons salt, 6 Tablespoons sugar, and 6 Tablespoons butter until it is just warm enough for everything to melt.
Or you could simply melt your butter, add the salt and sugar, then the milk until the milk gets warm.
I didn’t have fresh milk on hand, so I used the evaporated stuff from my food storage. Make sure the can says EVAPORATED and NOT Sweeten Condensed. Just tryin’ to save you some cuss words here.
Put the lukewarm milk mixture in the mixer with the yeast and add 10 cups of flour.
Let knead for 10 minutes. This is important. It builds up the gluten and makes it soft and squishy.
So beautiful, it brings a little tear to my eye.
Turn out your bread dough into a greased bowl and allow it to rise until double. This will take about an hour depending on how hot your house is.
Punch down your bread and then let it rest for 5 minutes.
Grease your pans and fill them 1/2 way full of bread dough. Let rise again until almost double in size and bake in a pre-heated 350 degree oven until it is browned and sounds hollow when you tap it with a spoon.
I wish I could show you what the inside of this bread looked like, but the second my kids came home for Sunday dinner this stuff was inhaled.
Inhaled, I tell you.
I caught Brant trying to stuff a loaf under his shirt to sneak out to his car and take home with him.
It’s that good.
What’s YOUR favorite bread recipe?
Have you heard? We’re calling it Independence for Parker and you can read about it here.