Recipe of Homemade Nana's Old-fashioned White Bread

Hello everybody, hope you're having an amazing day today. Today, we're going to make a special dish, How to Prepare Quick Nana's Old-fashioned White Bread. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Nana's Old-fashioned White Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nana's Old-fashioned White Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can cook Nana's Old-fashioned White Bread using 9 ingredients and 13 steps. Here is how you can achieve that.

When treated gently this bread is light and airy, but always packed full of flavor. Even if you get a "reject loaf" (aka one that falls while baking) it is still delicious.

I don't use shortening in any of my own recipes, but if my Nana used shortening in hers I do not deviate for flavor authenticity and nostalgia purposes. I do use a "modernized method" to make mine because having carpal tunnel makes it difficult and painful to stir and work with thick doughs like this.

Ingredients and spices that need to be Get to make Nana's Old-fashioned White Bread:

1. 2 (1/4 oz) packets active dry yeast (or 4 1/2 tsp jarred yeast)
2. 1 cup warm water (about 100°F)
3. 2 cups milk - scalded then cooled to luke warm
4. 3 tbs sugar - divided
5. 3 tbs unsalted butter or shortening
6. 1 tbs salt
7. 7-9 cups all-purpose flour
8. Optional-
9. 1 egg beaten or 4 tbs melted butter

Instructions to make Nana's Old-fashioned White Bread

1. In the bowl of a stand mixer equipped with a dough hook add water, yeast, and 1 tbs sugar. Stir gently, then allow to bloom untouched 5 minutes. Add scalded warm milk, remaining sugar, shortening, salt, and first 2 cups of flour.
2. Turn mixer on to lowest setting until ingredients are just combined. Increase to next speed. Begin adding additional flour 1/2 cup at a time until dough begins to pull away from bowl (mine took about 8 cups today, a rainy Winter day).
3. As soon as dough pulls away stop adding flour and continue running mixer for 2 minutes more. If dough begins to climb hook shut off and scrape down slightly. Then start up again.
4. Transfer dough to a greased bowl. Turn once to coat. Cover with a lint free towel and allow to rise 1 hr in a warm spot (I turn my oven on to warm then sit the bowl on the back burner of the stovetop).
5. When dough has risen punch down. Lightly grease 2 loaf pans. Turn dough out onto a lightly floured surface. Divide into 4 equal portions. Gently form each into a ball. Place 2 balls side by side in each loaf pan. Cover with towel and allow to rise 1 hr again.
6. After second proof preheat oven to 425°F. Do not punch down dough this time. If desired beat 1 egg OR melt butter and gently brush over the top of each loaf. Gently place pans in oven (careful not to bump pans or drop onto rack). Bake 20-30 minutes or until tops are browned.
7. Remove from oven. Let loaves cool 5 minutes in pans. Transfer to a wire rack to cool completely.
8. To serve: Slice to desired thickness (1/2 thick is nice). Spread butter, jam/jelly, peanut butter, drizzle honey, etc. The toppings are endless for hearty homemade bread!
9. See notes below ⤵
10. Note 1: You can make this bread without a stand mixer. Mix all ingredients in same way as written above in a large bowl with a wooden spoon. Turn out onto a floured surface and knead by hand for 8 minutes. Continue with remaining steps from there.
11. Note 2: It is definitely important to scald the milk as it will contribute to a lighter bread texture. "Scalding" milk means to bring it nearly to a boil, then to allow it to cool back down.
12. Note 3: When forming balls, you are not actually rolling the dough into balls. Just pick up a section and gently manuever to shape a ball or your bread may end up too dense.
13. Note 4: Be EXTREMELY careful if brushing with egg or butter. Even the slightest excess pressure will cause a loaf to fall and not remain risen while baking. Sadly, this happened with one of my loaves today. No worries, if this happens the bread is still edible, it's just not as pretty. Lol

While that is by no means the end all be guide to cooking fast and simple lunches it's good food for thought. The hope is that this will get your creative juices flowing so you can prepare excellent lunches for your own family without the need to perform too horribly much heavy cooking through the process.

So that's going to wrap this up for this special food How to Make Quick Nana's Old-fashioned White Bread. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!