Cowboy Crusty White Bread

My Grandma Cook…yes, my maiden name was Cook, so I was destined to be a cook, made THE most amazing white  yeast bread, white yeast rolls, and cinnamon rolls!  Every Thursday, you’d know Grandma, not standing taller than 5 feet and full of ‘piss n’ vinegar’ was making bread, rolls and cinnamon buns because the smells would permeate the neighborhood!

As a little girl, I’d walk to myGrandma’s house most every afternoon after school, perch myself on a chair at the metal table in the middle of the big farm kitchen, and watch her work magic, like a symphony conductor, in the kitchen.  And, yes, Thursday was a favorite day because I knew I was going to get to tear one of those yeast rolls, puffed up at least 3 inches tall and the golden brown crusty tops drizzled with at least a stick of butter, from the pack and eat it warm!  As I got older into my teen years, I stopped visiting Grandma every day–I mean my ‘life’ was so much more important–yeah, right.  I wish I’d been smart enough at the time to commit the recipe to memory, but, alas I didn’t.  And, way too many decades have passed for anyone in the family to remember…we are generations beyond Grandma’s time.  But, I’ve been trying and trying to replicate, and I think this bread is getting close…but, no cigar! Yet!

 

Makes:  One large loaf

Preheat Oven to 375

What you need:

2 packages of yeast

2 ½ cups water (110-120 degrees)

2 tsp sea salt

2 tsp sugar

5-6 cups all-purpose flour (divided)

 

 

 

What you do:

In a large mixing bowl, combine yeast and water and whisk dissolving the yeast.  Add the salt and sugar and blend.  Slowly add one cup at a time (about 4-5 cups) of the flour as you blend and mix with a wooden spoon.  The batter will be kind of doughy and stretchy.

Coat another mixing bowl with cooking spray.  Dump the dough into it.  Give the top a quick spray.  Cover and let rise for several hours.  Put in the oven or a warm place.  The dough may not rise a lot.

After a few hours, cover a surface with about a cup of flour.  Dump the dough on to it and knead about 5-7 minutes adding flour as needed.  Shape into a bread form (your choice).  Cover and let rise another 30 minutes.

Bake in a preheated 375 oven for about 35-45 minutes or until done.  Allow to cool about 15 minutes before tearing off a piece!  The outside will be crusty and the inside soft and moist.

 

 

©Alice D’Antoni Phillips   Ally’s Kitchen