Top Recipes

Imperial Chicken Barley Salad
Rating: (0)

View

Tangy Holiday Cream Cheese Spread
Rating: (0)
Cheese Ball alternative.
View

Egg free, Dairy free Chocolate Cake
Rating: (0)

View

Search
New Recipes

Grandma Hatch's Chocolate Chip Cookies
Rating: (0)
The Best Cookies in the World!
View

Witches Golden Brew
Rating: (0)

View

No Bake Cookies
Rating: (0)
One of my favorite things to eat at grandmas house. Chocolate and oatmeal and ...
View

White house Pink Fruit Punch
Rating: (0)

View

Peanut butter pop corn
Rating: (0)
Fun and different snack
View

Quick Tips
Scan It Store It Use It

Use It

Use It Search Recipes

Grandma Hatch's Big Bread Batch
Rating: of 0
By: ebhatch
"Makes 5 nice homemade loaves of delicious bread."
Prep Time: 20 minutes
Cook Time: 35 minutes
Ready In: 0 minutes
Servings: 60
Print Add to My Recipes Rate It Flag

Ingredients

3 Cup milk
3 Cup water
1 Cup Crisco
5 lb Sack of Gold Medal or Pillsbury "Better for Bread" flour
1 Cup Sugar
3 Pkg Fleischmann's RapidRise yeast (Be sure its RapidRise. Don't use other brands.)
3 TBS Salt

Instructions

  1. Heat the milk and water together in a large sauce pan, but do not boil.
  2. Add the Crisco to the milk and water. (Use only the Crisco brand.)
  3. Combine the dry ingredients in a large bowl. These include flour, sugar, yeast, salt.
  4. When milk mixture has cooled a little, add to the flour mixture and mix with large spoon.
  5. Grease hands and mix dough with hands then knead with hands for 10 minutes. It is important you knead for a full 10 minutes.
  6. Grease 5 bread pans.
  7. With hands greased, shape dough into loaves one at a time.
  8. After placing the loaf in the greased pan, turn dough over so it is greased on both the bottom and the top.
  9. Cover the loaves with a dish towel and let rise at least 30 minutes. If you like your bread light then let rise until double in size.
  10. Bake in 350 degree pre-heated oven for 35-40 minutes or until it looks done.

Reviews