Hi, let’s get the recipe out of the way first.
1 cup scalded milk
2 cup boiled water
2 tablespoons fat
1 & 1/2 teaspoons salt
1 tablespoon sugar (for the yeast to eat)
1 yeast cake or equivalent dry yeast (mixed with 1/4 cup lukewarm water)
6 cups flour
mix the dry ingredients together, take a few tablespoons of the mixture and add it to the water/yeast and mix well. Let stand until it froths up. This is called proofing the yeast.
In a larger mixing bowl add the scalded milk and 1/2 the boiled water that you have let cool, slowly mix in the yeast mixture (the temperature should be lukewarm still, too hot and you will kill the yeast. Then start adding the flour mixture until it forms a smooth ball and no longer sticks to the sides, you may add more boiled water if it gets too dry too soon.
Kneading the mixture:
On a floured cutting board place the ball of dough in the center and using the heal of your hand slowly knead the dough turn and fold in on itself turning the dough 1/2 turn each time you press it down. You can use one or both hands for this. Keep this up for about ten minutes, this helps develop the gluten in the dough and makes the bread smooth and light. Your dough should spring back when your lightly press down with a finger, and the texture should be smooth.
Grease the sides of the bowl original mixing bowl with the fat and place the ball in the middle of the bowl. Smooth the top into a rounded dome. cover with a clean dish towel and leave in a warm place for about three hours or until the ball doubles in size. Roll it out onto the floured surface again and punch down to remove the air from the dough. Cut the dough into loaf pan sized chunks and place them into greased loaf pans, probably three or four. Let them rise until they reach the top of the loaf pan then place into a 350 degree oven until the tops are golden brown (~45 to 55 minutes but check sooner ovens vary) and you hear a hollow sound when you tap them. Avoid opening the oven during the first 15 or 20 minutes of baking as you do not want the bread to fall. Remove when done and let cool on a cooling rack.
More recipes coming, many very old and very tasty!