Nana's Old-fashioned White Bread
Nana's Old-fashioned White Bread

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, nana's old-fashioned white bread. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This is a rich, old-fashioned white bread I've improved on from my grandmother. It didn't have much oven spring. Also, it was too sweet for a white bread.

Nana's Old-fashioned White Bread is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Nana's Old-fashioned White Bread is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have nana's old-fashioned white bread using 9 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Nana's Old-fashioned White Bread:
  1. Take 2 (1/4 oz) packets active dry yeast (or 4 1/2 tsp jarred yeast)
  2. Get 1 cup warm water (about 100°F)
  3. Get 2 cups milk - scalded then cooled to luke warm
  4. Take 3 tbs sugar - divided
  5. Take 3 tbs unsalted butter or shortening
  6. Prepare 1 tbs salt
  7. Get 7-9 cups all-purpose flour
  8. Prepare Optional-
  9. Make ready 1 egg beaten or 4 tbs melted butter

I'll admit that this Old Fashioned White Bread recipe is not the healthiest in the world, but I do use honey instead of white sugar! I have not found the pictures and have been sick over it. Well, my motto is "when stressed, eat some bread slathered with butter". Nana's Banana Bread: This is a wonderful recipe!!!!

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

Easy to make and ends up very moist! Don't forget, make sure the bananas are very ripe. During this time, I had some old bananas and not wanting to throw them out, I decided to make bread. Sadly, I didn't memorize the recipe, so I decide to go online. Old-fashioned chocolate bread pudding with a.

So that is going to wrap it up for this exceptional food nana's old-fashioned white bread recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!