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