Aunt Sarah's White Bread And Rolls Recipe
Aunt Sarah's White Bread And Rolls Recipe
History:
Aunt Sarah's White Bread And Rolls recipe has been a cherished family tradition for generations. Passed down from Aunt Sarah herself, the recipe was believed to have originated in the early 20th century. Aunt Sarah, a skilled baker and a beloved member of the family, perfected this recipe with her special touch and attention to detail.
Fun Facts:
1. The use of potato water in this recipe adds moisture and creates a soft texture in the bread and rolls.
2. The addition of mashed potato not only enhances the flavor but also helps in enriching the dough.
3. By kneading and chopping the dough, Aunt Sarah aimed to achieve a finer and closer-grained bread.
Ingredients:
- 1 quart potato water
- 1 mashed potato
- 1 tablespoonful butter or lard
- 1 tablespoonful sugar
- 1 Fleischman yeast cake, or 1 cup good yeast
- 1/2 tablespoonful salt
- Flour to stiffen (about three quarts)
Instructions:
1. At 9 o'clock in the evening, in a large bowl, combine the mashed potato, quart of lukewarm potato water, butter or sweet lard, sugar, salt, and mix with flour into a batter-like consistency.
2. Dissolve the Fleischman's or any good yeast cake in a little lukewarm water and add it to the batter. Beat well and gradually incorporate flour until the dough becomes stiff.
3. Turn the dough out onto a well-floured bake board and knead it for about 25 minutes. The dough should become smooth, fine-grained, and elastic, with no sticking to the board or hands.
4. Chop a knife through the dough several times, knead, and chop again. This step helps in achieving a finer and closer-grained bread.
5. Knead in all the necessary flour when initially mixing the bread. Once the dough is sufficiently kneaded, shape it into a large round ball.
6. Rub the dough all over with soft lard or butter to prevent the formation of a crust on top and sticking to the bowl. Cover the dough tightly with a cloth and a blanket, then place it in a warm place to rise overnight.
7. By morning, the bread should have doubled in size and become light. Take out enough dough for an ordinary loaf and separate it into three parts. Roll each piece with your hands on the bake board into long, narrow pieces.
8. Pinch the three pieces together at one end and braid or plait them into a narrow loaf. Brush the top with melted butter and place it in a bread pan. Cover the pan and allow the loaf to rise in a warm place until it doubles in size.
9. Alternatively, if desired, mold the dough into ordinary-shaped loaves and let them rise until doubled in size. Then, bake the loaves in a moderately-hot oven with steady heat.
10. For a variation, when the "Twist" loaves are ready to be placed in the oven, you can brush the tops with yolk of egg or a little milk. Sprinkle poppy seeds thickly over the top to give a pleasant flavor to the bread crust.
Similar Recipes:
If you enjoy Aunt Sarah's White Bread And Rolls, you might also like these similar recipe dishes:
- Homemade Italian Bread: A classic bread recipe with a rustic crust and soft interior.
- Pull-Apart Garlic Bread: A flavorful and aromatic bread perfect for sharing at dinner parties.
- Honey Oatmeal Bread: A hearty and slightly sweet bread with a wholesome touch of oats and honey.
- Challah Bread: A traditional Jewish bread with a beautiful braided appearance, often eaten on special occasions.
Enjoy Aunt Sarah's White Bread And Rolls fresh from the oven, and savor the love and tradition that goes into every bite.
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