1 package yeast, dry
1/2 cup ; water, warm
1/3 cup sugar
2 tsp salt
2 cup ; water, warm
2 1/2 tbsp shortening, melted
6 cup flour, more as needed to 7 c
Directions
Dissolve yeast in the 1/2 cup water. In a large bowl, combine the
sugar, salt, water and shortening. Add the yeast mixture. Gradually
add flour to form a soft dough. Turn dough out onto a floured board
and knead until smooth. Place dough in a greased bowl; turn to
grease the top. Cover with a clean tea towel and let rise until
doubled, about two hours.
Punch dough down; then divide in half and form loaves. Place in
previously greased bread pans. Prick the tops with a fork. Let rise
until higher than the pans (about two hours).
Bake in a 375 F. oven for 25 to 30 minutes. Cool for 10 minutes.
Butter the tops of the loaves. Place pans on their sides until bread
loosens. Remove loaves and cool completely on racks.
From Amish and Mennonite Kitchens
by Good & Pellman From: Sam Waring
Date: 24 Feb 94
Servings: 2 loaves
Mennonite White Bread Recipe brought to you by Recipe Ideas
Categories: Amish; Bread; Breads
The History of Recipes
We are able to trace the history of `recipes` back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, generally, these early cookbooks were just very basic pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to academics are a few tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into The time of the romans around 25BC a man called Apicius compiled a few documents describing recipes prepared by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main meal and afters, something we still use today. Aspicius describes how the ancient chefs made use of a wide range of herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley. During the next few centuries, the wealthy families of the West competed with each other to offer the most extravagent banquests, and as a consequence, the best cooks and their recipes were much in demand. However, it wasn`t until the 19th century the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing the recipes of their peers. By the advent of the 20th century, cooking books were in great demand, as a result of more people being able to read, more leisure time and having more disposable income. The revolution that is television brought us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Mennonite White Bread recipe.
