One of the simple joys of life is the aroma of warm homemade bread when it first comes out of the oven. And, when the bread is thickly sliced and smothered with butter, it is one of my all-time favorite comfort foods. Though I’ve been making hundred-year-old recipes for years, I recently realized that I’ve never made a hundred-year-old recipe for White Bread, so when I came across a White Bread recipe in a 1920 cookbook, I just had to give it a try.
The bread did not disappoint. This classic white bread has golden crust, and a light and fluffy texture.
Here is the original recipe:
When, I made the recipe, I substituted a packet of dry yeast for each cake of yeast.
Here is the recipe updated for modern cooks:
2 packets dry active yeast
2 tablespoons sugar
1 quart (4 cups) lukewarm water (110 – 115° F.)
2 tablespoons shortening
3 quarts (12 cups) bread flour
1 tablespoon salt
In a large bowl dissolve the yeast and sugar in the lukewarm water. Add shortening and half the flour; until smooth beat. Add salt and then gradually add the remaining flour until the dough reaches a consistency where it can be handled. Turn onto a floured surface and knead until the dough is smooth and elastic (about 10 minutes). Put in a large greased bowl, cover and place in a warm spot that is free from drafts until doubled in size (about 1 1/2 hours).
Punch dough down, then divide dough into four equal parts and shape into loaves. Place in four greased loaf pans, and cover. Let rise until doubled in size (about 1 hour).
Bake loaves in 375° F. oven for 35 -45 minutes or until lightly browned.