Grandma's Homemade Bread

Can you think of a more special place to go than Grandma's house? For me it was the very best place to go for a weekend. And there was no aroma in the world that could match the smell of Grandma's homemade bread coming out of the oven.

I only knew one of my Grandpa's for the other three had passed away prior to my birth. But I had 3 grandmas. And two of them lived together. One was my great grandma and the other was her daughter-in-law, my grandma. They used to live next door to each other but after my mom and her siblings all married the grandmas consolidated into one house.

Bread Pan

Since they were both called Grandma, my brothers and sister and I had to distinguish them from one another so we named them Little Grandma and Big Grandma. Little Grandma was only about 4 foot 10 inches tall and Big Grandma was about 5 foot 1 inch and just a little plump.

Little Grandma was of German descent and loved her sauerkraut and Big Grandma was English/Scottish and loved her tea. So when we visited, and it was usually for a weekend, we almost always had mashed potatoes and sauerkraut for dinner and the table setting included beautiful little tea cups and saucers. And of course Grandma's bread. Which ever one made it that week.

And for supper we would have sauerkraut sandwiches. Oh, I can still smell and taste it even though it has been 40 plus years.

So I want to share the bread recipe with you.

1 yeast cake, dry or bakers
1 quart warm water
1 teaspoon salt
2 heaping teaspoons sugar
1 tablespoon oil
4 to 5 cups white flour

Measure the warm water into a large, warm bowl. Sprinkle in yeast and stir to dissolve. Add sugar and salt and stir to dissolve. Stir in oil. Stir in half the flour and beat until smooth. Mix in enough of the remaining flour until dough pulls away from the sides of the bowl. It will be sticky.

Sprinkle the counter with some of the remaining flour and turn dough out into it. Sprinkle with flour while kneading until the dough looks full and rounded, smooth and elastic. You will see tiny bubbles just under the surface and the dough will not stick to your hands or the counter.

Place the dough ball in a large, greased bowl turning once to oil both sides. Cover with a towel and place in a warm place free from drafts. Let raise until double in size.

Punch dough down and turn out of the bowl onto a lightly floured board. Cut ball in thirds. Flatten the first piece of dough into a rectangle and working from the center press out the air bubbles. Fold in half lengthwise and press out air again. Bring ends to center overlapping edges. Seal by pressing down firmly with knuckles. Press out air again.
Place in greased bread pan. Cover with towel. Repeat for second and third loaves.

Let dough raise to just below top of the bread pan. Pre-heat oven to 350. Bake for 30 minutes.

Grandma's Homemade Bread

Annette Soper is a published author.

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