Homemade Bread
The recipe of YANKEE’S food editor for many years, Grace “Mom” Weldon, this bread is just plain good and makes fine toast.
The recipe of YANKEE’S food editor for many years, Grace “Mom” Weldon, this bread is just plain good and makes fine toast.
Yield:
1 loafIngredients
1 package dry yeast
1 cup warm (not hot) milk
3 tablespoons butter
1 teaspoon salt
1 tablespoon sugar
3 cups sifted flour
Instructions
In a large, warm bowl dissolve the yeast in the milk. Add thae butter, salt and sugar, then sift in the flour until no more can be worked in with a spoon or fingers. Cover lightly and let rise for about 2 hours in a warm place until the dough is three times its original bulk. Turn out on a floured board and knead lightly. Shape and place the dough in a well greased bread pan. Cover and let rise again until twice its original size (about an hour). Bake the bread in an oven preheated to 365 degrees F for 40 minutes. When done, remove the bread to a cooling rack and rub the top lightly with butter.
