Golden Harvest Bread

Ingredients

• 3 cups milk
• 1 package yeast
• 1/4 cup warm water
• 3 tablespoons sugar
• 3 teaspoons salt
• 3 tablespoons melted fat
• 9 to 10 cups flour

Steps

1. Scald the milk, add the sugar and salt and cool to lukewarm. Dissolve the yeast in the warm water, let stand 5 minutes and add to the milk.
2. Stir in about half the flour and beat until smooth and glassy. Add the melted fat and enough of the remaining flour to make a dough.
3. Knead on a board until smooth and springy, about 8 minutes. Return to the bowl, brush with fat, cover and let rise in a warm place until doubled.
4. Punch down, let rise again until doubled and punch down again.
5. The dough makes three loaves with a little left over, so the writer always made a pan of 12 rolls with the surplus. Divide the rest into three, shape into loaves and place in greased bread pans.
6. Let rise until doubled. Bake 15 minutes at 385°, then lower to 350° and bake 30 to 45 minutes longer, covering with foil if the tops brown too fast.
7. Turn out onto a rack right away.

Notes

Makes 3 loaves and 12 rolls.

Part of the card is cut off: the clipping ends at “Immediately turn out on a rack and”.

Photo: stock photo found online.

Rosie Lee’s original recipe card

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