Quote:
this sounds wonderful to freeze for the holiday gift giving. thanks for sharing
this sounds wonderful to freeze for the holiday gift giving. thanks for sharing
What are you baking now?
- Thread starter Dragonfly Ranch
- Start date
hey! I just happen to have some of that starter in the freezer...and I Could use the space. THANK YOU for reminding me. Holiday baking starts really soon!
Baked Mac and Cheese with Ham today
My son and I baked this about a week ago....
Lemon Meriguine Cake
Lemon Meriguine Cake
Well it's been raining here all day and just barely above freezing, this morning everything was all ice, my poor chickens were sliding around like they had ice skates on.........
my dogs were either very careful, or on their butts........ as I almost was myself.
So I decided to bake Great Great Grams home made potato bread........... boy did I miss this stuff (THE BEST HOME MADE BREAD EVER CREATED....... Grams use to make it every couple days, I can't image having the time to do that but it's so awsum makes me wish that 48 hour day I been wishing for was real.
My grandson helped me and it needed aa 3rd rise thanks to his helping slapping hands, so 2 more loaves to go but heres what it looks like.
If anyone wants the best old fashion white bread I will share the recipe, I ain't getting any younger, and I have no daughters to keep it in the family so might as well.
my dogs were either very careful, or on their butts........ as I almost was myself.
So I decided to bake Great Great Grams home made potato bread........... boy did I miss this stuff (THE BEST HOME MADE BREAD EVER CREATED....... Grams use to make it every couple days, I can't image having the time to do that but it's so awsum makes me wish that 48 hour day I been wishing for was real.
My grandson helped me and it needed aa 3rd rise thanks to his helping slapping hands, so 2 more loaves to go but heres what it looks like.
If anyone wants the best old fashion white bread I will share the recipe, I ain't getting any younger, and I have no daughters to keep it in the family so might as well.
Quote:
Good Looking bread!
Good Looking bread!
Quote:
I would LOVE to have your recipe! I have all my Grandmother's recipes (file & books), and love to make things from them. I'm no spring chick (have a grandbaby of my own), but I'd love to try it, and pass it on ... passing on recipes is passing on love!
I would LOVE to have your recipe! I have all my Grandmother's recipes (file & books), and love to make things from them. I'm no spring chick (have a grandbaby of my own), but I'd love to try it, and pass it on ... passing on recipes is passing on love!
and pass it on ... passing on recipes is passing on love!
O I agree so hear is the recipe, please remember this old fashioned neaded by hand bread Not sure how it will turn out if you use a mixer or some other way of doing it. but its so mouth watering yummy, it's so worth it.
This recipe makes 5 large loaves, or 4 big loaves and a small glass pan, plus a smouse? my moms word, loaf.
First off grab 3 potato's medium to large size, peal, cook till tender, and drain, use extra water and reserve it for the bread, you will need 2 cups of the pot. water later.
mash the taters.
In a glass bowl add a 1/3 cup sugar, 1 cup warm water and 3 packages of dry yeast.
in another very large bowl, add a 1/2 cup old time Lard, do not use crisco........! softened, 3 tbls salt, and 1 large egg and your mashed potato's, Mix up a bit to incorporate egg.
I mash mine before adding them but you could just mash em in the big bowl with the lard and egg.
In a 4 cup glass measuring cup add your 2 cups hot potato water and 2 cups cold milk. this should make it the right temp so you don't kill the yeast.
In your very big bowl add 5 cups flour, I have used either bread flour or all purpose, (if using bread flour, decrease the yeast by 1 package.)
add your yeast mixture, and milk tater water mixture to the bowl, and mix with a big wooden spoon, then by hand once it gets to thick. Keep adding flour until it feels right/ looks right, turn out on a flat floured surface, and knead in any remaining flour until you can't kneed in any more and its nice and elastic. ( I keep adding flour until it quits sticking to my counter and hands that usually about right, and is anywhere between 5 to 7 more cups of flour, it always varies depending on humidity.)
Place in a lightly oiled large bowl cover with a light towel and let double, punch down, re knead and form your loaves. place in your greased bread pans, cover again and let rise, preheat oven when almost high enough, to 350 degree's. Bake 30 minutes or so, butter tops release from pan and cool on a rack. eat hot warm or cold ......the best yummiest bread ever.........
recipe at a glance for those copy and pasters, who are old hands at home made bread...
Peel and boil 3 large potato's, reserve 2 cups water, and mash them.
3 packages dry yeast
1 cup warm water
1/3 cup sugar
set aside to proof your yeast
3 tablespoons salt
1/2 cup lard
2 cups reserved potato water
2 cups cold milk
1 large egg
5 cups flour
add anywhere between 5 to y7 more cups of flour as you go.
If anyone tries this in a mixer let me know how it turns out. enjoy ....Kim
O I agree so hear is the recipe, please remember this old fashioned neaded by hand bread Not sure how it will turn out if you use a mixer or some other way of doing it. but its so mouth watering yummy, it's so worth it.
This recipe makes 5 large loaves, or 4 big loaves and a small glass pan, plus a smouse? my moms word, loaf.
First off grab 3 potato's medium to large size, peal, cook till tender, and drain, use extra water and reserve it for the bread, you will need 2 cups of the pot. water later.
mash the taters.
In a glass bowl add a 1/3 cup sugar, 1 cup warm water and 3 packages of dry yeast.
in another very large bowl, add a 1/2 cup old time Lard, do not use crisco........! softened, 3 tbls salt, and 1 large egg and your mashed potato's, Mix up a bit to incorporate egg.
I mash mine before adding them but you could just mash em in the big bowl with the lard and egg.
In a 4 cup glass measuring cup add your 2 cups hot potato water and 2 cups cold milk. this should make it the right temp so you don't kill the yeast.
In your very big bowl add 5 cups flour, I have used either bread flour or all purpose, (if using bread flour, decrease the yeast by 1 package.)
add your yeast mixture, and milk tater water mixture to the bowl, and mix with a big wooden spoon, then by hand once it gets to thick. Keep adding flour until it feels right/ looks right, turn out on a flat floured surface, and knead in any remaining flour until you can't kneed in any more and its nice and elastic. ( I keep adding flour until it quits sticking to my counter and hands that usually about right, and is anywhere between 5 to 7 more cups of flour, it always varies depending on humidity.)
Place in a lightly oiled large bowl cover with a light towel and let double, punch down, re knead and form your loaves. place in your greased bread pans, cover again and let rise, preheat oven when almost high enough, to 350 degree's. Bake 30 minutes or so, butter tops release from pan and cool on a rack. eat hot warm or cold ......the best yummiest bread ever.........
recipe at a glance for those copy and pasters, who are old hands at home made bread...
Peel and boil 3 large potato's, reserve 2 cups water, and mash them.
3 packages dry yeast
1 cup warm water
1/3 cup sugar
set aside to proof your yeast
3 tablespoons salt
1/2 cup lard
2 cups reserved potato water
2 cups cold milk
1 large egg
5 cups flour
add anywhere between 5 to y7 more cups of flour as you go.
If anyone tries this in a mixer let me know how it turns out. enjoy ....Kim
Quote:
O I agree so hear is the recipe, please remember this old fashioned neaded by hand bread Not sure how it will turn out if you use a mixer or some other way of doing it. but its so mouth watering yummy, it's so worth it.
This recipe makes 5 large loaves, or 4 big loaves and a small glass pan, plus a smouse? my moms word, loaf.
First off grab 3 potato's medium to large size, peal, cook till tender, and drain, use extra water and reserve it for the bread, you will need 2 cups of the pot. water later.
mash the taters.
In a glass bowl add a 1/3 cup sugar, 1 cup warm water and 3 packages of dry yeast.
in another very large bowl, add a 1/2 cup old time Lard, do not use crisco........! softened, 3 tbls salt, and 1 large egg and your mashed potato's, Mix up a bit to incorporate egg.
I mash mine before adding them but you could just mash em in the big bowl with the lard and egg.
In a 4 cup glass measuring cup add your 2 cups hot potato water and 2 cups cold milk. this should make it the right temp so you don't kill the yeast.
In your very big bowl add 5 cups flour, I have used either bread flour or all purpose, (if using bread flour, decrease the yeast by 1 package.)
add your yeast mixture, and milk tater water mixture to the bowl, and mix with a big wooden spoon, then by hand once it gets to thick. Keep adding flour until it feels right/ looks right, turn out on a flat floured surface, and knead in any remaining flour until you can't kneed in any more and its nice and elastic. ( I keep adding flour until it quits sticking to my counter and hands that usually about right, and is anywhere between 5 to 7 more cups of flour, it always varies depending on humidity.)
Place in a lightly oiled large bowl cover with a light towel and let double, punch down, re knead and form your loaves. place in your greased bread pans, cover again and let rise, preheat oven when almost high enough, to 350 degree's. Bake 30 minutes or so, butter tops release from pan and cool on a rack. eat hot warm or cold ......the best yummiest bread ever.........
recipe at a glance for those copy and pasters, who are old hands at home made bread...
Peel and boil 3 large potato's, reserve 2 cups water, and mash them.
3 packages dry yeast
1 cup warm water
1/3 cup sugar
set aside to proof your yeast
3 tablespoons salt
1/2 cup lard
2 cups reserved potato water
2 cups cold milk
1 large egg
5 cups flour
add anywhere between 5 to y7 more cups of flour as you go.
If anyone tries this in a mixer let me know how it turns out. enjoy ....Kim
Wow - thank you so much for sharing this! It looks wonderful. I know what I'll be doing the next rainy day we have
O I agree so hear is the recipe, please remember this old fashioned neaded by hand bread Not sure how it will turn out if you use a mixer or some other way of doing it. but its so mouth watering yummy, it's so worth it.
This recipe makes 5 large loaves, or 4 big loaves and a small glass pan, plus a smouse? my moms word, loaf.
First off grab 3 potato's medium to large size, peal, cook till tender, and drain, use extra water and reserve it for the bread, you will need 2 cups of the pot. water later.
mash the taters.
In a glass bowl add a 1/3 cup sugar, 1 cup warm water and 3 packages of dry yeast.
in another very large bowl, add a 1/2 cup old time Lard, do not use crisco........! softened, 3 tbls salt, and 1 large egg and your mashed potato's, Mix up a bit to incorporate egg.
I mash mine before adding them but you could just mash em in the big bowl with the lard and egg.
In a 4 cup glass measuring cup add your 2 cups hot potato water and 2 cups cold milk. this should make it the right temp so you don't kill the yeast.
In your very big bowl add 5 cups flour, I have used either bread flour or all purpose, (if using bread flour, decrease the yeast by 1 package.)
add your yeast mixture, and milk tater water mixture to the bowl, and mix with a big wooden spoon, then by hand once it gets to thick. Keep adding flour until it feels right/ looks right, turn out on a flat floured surface, and knead in any remaining flour until you can't kneed in any more and its nice and elastic. ( I keep adding flour until it quits sticking to my counter and hands that usually about right, and is anywhere between 5 to 7 more cups of flour, it always varies depending on humidity.)
Place in a lightly oiled large bowl cover with a light towel and let double, punch down, re knead and form your loaves. place in your greased bread pans, cover again and let rise, preheat oven when almost high enough, to 350 degree's. Bake 30 minutes or so, butter tops release from pan and cool on a rack. eat hot warm or cold ......the best yummiest bread ever.........
recipe at a glance for those copy and pasters, who are old hands at home made bread...
Peel and boil 3 large potato's, reserve 2 cups water, and mash them.
3 packages dry yeast
1 cup warm water
1/3 cup sugar
set aside to proof your yeast
3 tablespoons salt
1/2 cup lard
2 cups reserved potato water
2 cups cold milk
1 large egg
5 cups flour
add anywhere between 5 to y7 more cups of flour as you go.
If anyone tries this in a mixer let me know how it turns out. enjoy ....Kim
Wow - thank you so much for sharing this! It looks wonderful. I know what I'll be doing the next rainy day we have
I bookmarked it too. Thanks for sharing!
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