Otherwise known as the bread recipe I jealously guarded as a family heirloom. And then I realized that it was silly. This bread? It can brighten a bad day, start a day off right, or serve as (for me) a comforting reminder of childhood. Yes, it's "just" a white bread, made with crisco (probably lard originally) no less, but it is serious white bread. Not your squishy wonder bread, but definitely not the type that's currently in vogue - no whole wheat, no ground flax seed, no nuts, and definitely not "no-knead." Nope, it's the standard, run-of-the-mill white bread that my mom and grandma grew up on. It's just as good toasted with butter as it is in a sandwich, and incredibly addictive. Just look how far I've gotten through one of my loaves since I made the bread on Saturday:
I'd call that quite a sign of approval, wouldn't you? So here it is, my favorite white bread.
My Great-Grandmother's White Bread
2 c. scalded milk cooled to lukewarm
2 c. warm water or potato water
1/2 c. sugar
1 c. Crisco
1 T salt
1 egg, beaten
2 packages yeast
Mix yeast and 1 c very warm water. Add sugar. Proof. Mix in all else and enough flour to make a soft dough. Knead until smooth. Place in a greased bowl and let rise until double. Punch down, knead, and shape into four loaves. Place in greased bread pans. Let rise to double. Bake at 350 degrees 1/2 hour to 45 minutes.