Easy Bread and Rolls

One of my fondest memories of my grandmother is always walking into her house. Her house always smelled of cooking butter and bread! Knowing that I do not bake well...yeast and I are not friends...but I am going to try to beast the yeast!! My family constant makes this homemade bread that is absolutely delicious.

I finally took my first crack at it this weekend! And against my doubts it was easy enough that I didn't mess it up! This recipe comes from the Charlotte Cookbook, not sure if this ones is still around, ours definitely has seen better days!

Mother's Bread and Rolls

Ingredients 

6 cups flour

1 teaspoon salt
1/2 cup sugar
3 eggs
1/2 cup shortening
1 package dry yeast (rapid active)
2 cups lukewarm water

Directions 

Before you start sifting ingredients, go ahead and proof the yeast. Proofing the yeast, is making sure that the yeast is going to do its job. So when you combine the yeast and warm water, after letting it sit for a short while you should see bubbles forming at the top. Now the question is, how long is a short while...well it was about 5 minutes for us, not saying that is the case for all yeast. 

Once you started to proof the yeast, go ahead in a large bowl shift and measure flour, salt and sugar. Shift all together. Than make a hole in flour and add eggs, shortening and blend all together. When we blended all these ingredients we knew we were done when we could clump it together but it was pea size balls or clumps. After you have mixed it all well add the proofed yeast. Mix until you don't have any remaining lose flour. Place the dough in a greased bow, covered with a plate and set in  refrigerator for at least 6 hours (longer is better). 

Once the bread has risen after 6+hours, grease bread pans with margarine.We made two loaves by cutting the dough right down the middle. We then picked up one loaves and turned it in inside out. Don't kneed or roll just turn it inside and place in the pan. Once in the greased pan let the bread rise 3 hours at room temperature before baking. They double in size. Before you place in the oven, brush the top lightly with egg yoke to make a nice crust. Bake in pre-heated 325 degree oven for 45 minutes. Once the bread is done, do not leave it in the pans and go ahead and put it on a plate or rake to cool. You can serve immediately.

To make the rolls: Do the above except grease a biscuit pan and let rolls rise 2 to 21/2 hours. Bake at 425 degrees for 10 to 15 minutes. 

What is your favorite bread?