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make a good crust special

June 6, 2010

The first cookbook I decided to use was put out by the Trinity Lutheran Church Ladies Aid Society, Elkhart Indiana, circa 1975. Two lifelong members of the Ladies Aid Society were mrslovey’s great-aunts, and they had given a copy of the book to mrsloveymom, who later passed it to mrslovey.  Based on other recipes of the aunties that I’ve tried, I figured that any cookbook they endorsed would be safe to use for this experiment.  In addition, I really liked one of the sentences in the intro:  The recipes in this book have not been tested in laboratories but have been tried and tested by a special group of tasters; our family and friends. Sounds like exactly what I’m looking for!  I decided on Old Fashioned White Bread, by Barbara Brumbaugh, and got to work.

I was interested in the butter and milk added to the dough, and wondered how they would impact the final result.  I also really liked the ‘makes a good crust special’.  Really, how could I resist that?? Well let me tell you, this bread is DELICIOUS.  Nice golden brown crust, and a light, airy fine-grain crumb that has just the slightest hint of sweet to it.  This bread will be perfect for sandwiches.  The only modifications I made were to use butter instead of margarine, and I used the liquid milk option instead of the dry milk.  Other than that, I followed it totally as written.  You should make this bread soon, and you should make it often.  I know I’m planning on it!

OLD FASHIONED WHITE BREAD

6 cups all-purpose flour

3 tablespoons sugar

2 teaspoons salt

1 package (2 1/4 teaspoons) active dry yeast

3 tablespoons soft margarine (or butter)

1 1/2 cups warm water plus 1/2 cup milk

-or-

2 cups very hot water plus 2 tablespoons & 2 teaspoons dry milk

  1. Mix 2 cups flour, sugar, salt and yeast and dry milk in large bowl.  Add margarine and very hot tap water.  Blend and mix with electric mixer for 2 minutes at medium speed.  Scrape bowl occasionally.  Add  1 cup more flour and mix at high speed for 2 minutes.  Stir in remaining flour until soft dough.  Turn out and knead for 8-10 minutes.  Place in greased bowl, cover and let rise in warm place until doubled in bulk about 1 hour.  Punch down dough.  Cover and let rest for 15 minutes.  Divide dough and shape into loaves.  Place in greased pans.  Cover and let rise until doubled in bulk, about 1 hour.  Bake in hot 400F oven about 25-30 minutes or until done.  Remove and cool on wire racks.  Brush with butter when removed from oven.  This makes a good crust special.  Makes 2 loaves in standard loaf pans, or 6 mini loaves.
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2 comments

  1. Thanks to Barbara Brumbaugh & to lovey for sharing this recipe – it inspired me to try my first yeast bread ever. This was a good recipe to cut my teeth on – minimal ingredients and basic knowledge of what the end result should taste like. I had to look up a few things along the way (punching the dough & how to properly form a loaf), but all in all it was pretty easy and the results were VERY satisfying! This bread is very tasty – the fam devoured an entire loaf w/ dinner 😉 Now I’m off to peruse lovey’s recipes for my next challenge!!


    • In case anyone reads this going forward – I’ve also had excellent success substituting white whole wheat for half of the all-purpose flour.



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