Grandma's Pantry

[Charity]

I found some very good plain old fashioned recipes at this site and wanted to pass it to you guys.
www.grandmaspantry.com/cookbook.html

[Charity]

GRANDMA'S RECIPES



BREADS-YEAST & SOUR DOUGH

Initial Starter:

3/4 cups sugar
3 teasthingys instant potato flakes
1 cup warm water

Feeder Solution:

3/4 cup sugar
3 teasthingys instant potato flakes
1 cup warm water

Bread Dough:

1/3 cup sugar
1/2 cup oil
1 teasthingy salt
1 cup starter
1 1/4 cups warm water
6 cups bread flour

Mix initial starter ingredients.
Place in refrigerator 3 to 5 days.
Feed with the feeder solution.
Mix feeder solution well and add to starter.
Let stand out of refrigerator all day or night
(8 to 10 hours). Take out 1 cup to make bread
and return rest to refrigerator. Keep refrigerated
3 to 5 days, take out and feed again.
(If not making bread after feeding starter twice,
throw away 1 cup or give 1 cup to a friend to avoid
depleting starter). To make bread, mix in large bowl
sugar, oil, salt, starter, water, and flour.
Makes a stiff batter.
Grease large pan with oil.
Put dough in and turn over so oil will be on top.
Cover lightly with plastic wrap and let stand
all day or night. Do not refrigerate.
(May sit in oven with light on).
After dough has set out about 12 hours,
punch down and knead a little. Divide into 3
parts and knead each part 8 to 10 times on
floured board. Put into 3 buttered loaf
pans and pat some oil on top.
Cover with plastic wrap.
Let rise 7 1/2 hours in oven with light
on or until dough reaches top of pan wall.
Bake 25 minutes in 350 degree oven.
Remove and brush with butter.
Cool completely and wrap in foil.
Refrigerate or freeze. Makes 3 loaves.
NOTE: May use 3 cups whole wheat flour and
3 cups bread flour or 1 cup whole wheat
flour and 5 cups bread flour.
This recipe is from Mrs. J. Bennett Johnston,
Washington, D.C., found in the cookbook
"From The Sugar Bowl."


EASY SOUR DOUGH STARTER

1 package dry yeast
2 1/2 cups warm water
2 cups all-purpose flour
1 tablesthingy sugar or honey

Dissolve yeast in 1/2 cup water. Stir in remaining water,
flour and sugar. Beat until smooth. Cover with cheesecloth.
Let stand at room temperature for 5 to 10 days or till bubbly;
stir 2 or 3 times a day. To store, transfer to a jar and cover
with cheesecloth; refrigerate. To use, bring to room
temperature. To replenish after using (1 cup), stir 3/4 cup
flour, 3/4 cup water and 1 teasthingy sugar or honey into
remaining amount. cover; let stand at room temperature at
least 1 day or till bubbly. Refrigerate for later use. If
starter isn't used within 10 days, stir teasthingy sugar or
honey. Repeat every 10 days until used.


SOURDOUGH CORN BREAD

1 c Sourdough starter
1 1/2 c Yellow corn meal
1 1/2 c Evaporated milk
2 ea. Eggs beaten
2 tb Sugar
1/4 c Melted butter (warm)
1/2 ts Salt
3/4 ts Soda

Thoroughly mix the starter, cornmeal, evap. milk, eggs, and
sugar in a large bowl. Stir in melted butter, salt, and soda.
Turn into a 10 inch greased pan (iron skillet works real well)
and bake at 450f for 30 mins.


Friendship Bread Starter

Sour Dough Bread
1 and 1/2 cup of starter, 1 cup of milk,
2T margarine,5-6 c. of flour,3Tbs of sugar,
1 pkg.dry yeast, 1 tsp of salt.
Scald milk and add margarine.
Cool to lukewarm, add to dry ingredients.
Add starter and flour. Knead until elastic.
Grease bowl and place dough in it, turning to coat top.
Let it double in size.
Make into loaves and let double in size again.
Bake in 350 degree oven about 40 minutes.
Coat top with shortening for soft crust when removing from oven.



Grandma's Wheat Bread

1 Tablesthingys Salt
1 package Yeast
3 c. warm Water
7 1/2 c. whole wheat flour

In mixing bowl, dissolve the yeast in warm water.
Add 1 cup of the flour and the salt;
beat well. Add the remaining flour, 1/2 cup at a time.
Turn dough out onto a lightly floured surface and knead
until smooth and elastic, about 10 minutes. Oil a large bowl,
place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place
until doubled in volume, about 1 hour.
Grease 2 large bread pans. Deflate the dough and turn it out onto
a lightly floured surface. Divide the dough into two equal
pieces and form into loaves. Place the loaves into the pans.
Cover with a damp cloth and let rise until doubled in volume,
about 1 hr. Preheat oven to 375 degrees.
Bake for 45 minutes, or until the top of the loaf sounds
hollow when tapped.


60 Minute Rolls

1 cup milk
1 cup water
1/4 cup margarine
4-5 cups all purpose flour
3 T sugar
1 tsp salt
2 pkgs. yeast

Combine milk, water and butter in a saucepan. Heat over low
heat until liquid is very warm to the touch, about
120 degrees.
In mixer bowl, place 3 cups of the flour, along with
the remaining dry ingredients. Mix on low speed until
well blended. Gradually add the warm milk mixture. Mix
until well blended.
Gradually begin adding the remaining 1 to 2 cups of flour,
until the dough is firm. Knead dough a few times.
Place in a large greased bowl and allow to rise in a warm place
for 20 minutes. Divide into rolls or loaves.
Place bread in a warm place and
rise for another 30 minutes. Bake in a 425
degree oven for 10-12 minutes or until golden brown.
Brush with butter.