Yeast Bread

  • Yield : 8
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m
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My Mom made the best bread. She had lots of practice cooking for eleven. We always looked forward when Mom made her bread for our mid-afternoon snack when we were working in the fields. We would eat the bread with lots of butter or fig preserves.


  • 1/4 cup water, lukewarm
  • 1/2 package granular yeast or 1/2 cake compressed yeast
  • 1 cup very warm to hot liquid (milk or water)
  • 1 tbsp to 1 1/2 tbsp sugar
  • 1 tsp salt
  • 1 tbsp shortening
  • 3 cups or more all purpose flour


Step 1

In a small glass cup, soften the yeast in the 1/4 cup of lukewarm water. In a separate bowl, combine the sugar, salt and shortening.

Step 2

Pour the warm liquid over the mixture. Add the yeast and flour to make a stiff batter and beat well.

Step 3

Add additional flour to make a soft dough. Turn out and knead until the dough does not stick to the board. The dough will be light and elastic.

Step 4

Place in a warm lightly greased bowl and cover - saran wrap works well; temperature should be around 75 to 80 degrees.

Step 5

When the dough has doubled in size, punch it down, shape it into a ball again. At this point, you can make rolls or a loaf. Place in a well-oiled pan and let rise in a warm place until double in size.

Step 6

Preheat oven to 425 degrees and bake 40 to 50 minutes, until golden brown. Bring out the cane syrup and cold glass of milk!

Step 7

Make Nut Bread with this recipe by adding 1/4 cup each of raisins and chopped nuts and 1/8 teaspoon cinnamon when preparing the dough.

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