the bread before the second rise
the bread baked
The recipe is from my Great-grandma Erickson. The nice thing I noticed about this recipe is that the ingredients are all things that we're suppose to have in our food storage. Also, I have a wheat grinder but no wheat, so I just used regular flour.
Grandma Erickson’s Bread
1 yeast cake
2 cups warm water (110-115 degrees)
3tbsp oil
4-5 cups flour
2 tsp salt
3 tbsp sugar
Dissolve yeast in warm water. Mix with oil. Mix salt, sugar and 2 cups of flour and beat in the water/yeast mixture until smooth. Continue to add flour until you get a moderately stiff dough, knead until smooth. Let rise until double in bulk. Punch down and shape into two loaves and place in greased pans. Let rise until double in bulk. Bake at 400 degrees for 35 minutes or until golden. Remove from oven and allow to cool.
As for the yeast cake. What I understand is it's how they measure/divide fresh active yeast. Anyway, it's equivalent to one packet of dry active yeast, which is what I used. I had to call my mom to figure that one out. My bread baking skills are not much, and usually I kill the yeast when I proof it in warm water. I really have to take the temperature of the water to make sure I'm not going to kill it. Now it's going better. Anyway, it's a decent bread recipe if you just want bread without distinction.
