- Thread starter
- #131
FarmerDenise
Out to pasture
That homemade food does taste better, even our animals seem to think so.
DD's parakeets have been "vacationing" at our house and we have been giving them homegrown millet. I tried to give them a spray of storebought the other day (DD had purchased it for them) and they wouldn't touch it.
Freezer White Bread from the "Fleischmann's Bake-it-easy Yeast Book" (1976)
Makes 4 loaves
12 1/2 to 13 1/2 c unsifted flour
1/2 c sugar
2 tbs salt
2/3 c instant nonfat dry milk solids (I omitted this)
4 packages Fleishmann's Active Dry Yeast
1/4 c softened margerine
4 c very warm tap water (120F-130F)
Thoroughly mix 4 c flour, sugar, salt, dry milk solids, and undissolved Yeast. Add Margarine.
Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 1/2 c flour. Beat at high speed 2 minutes, scraping bowl. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 15 minutes. Cover with towel; let rest 15 minutes.
Divide dough into 4 equal pieces. Form each piece into a smooth round ball. Flatten each ball into a mound 6" in diameter. Place on greased baking sheets. Cover with plastic wrap. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks.
Remove from freezer; place on ungreased baking sheet. Cover; let stand at room temperature until fully thawed, about 4 hours. *Roll each ball to 12 x 8 inches. Shape into loaves. Place in greased 8 1/2 x 4 1/2 2 1/2-inch loaf pans. Let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.
Bake at 350F. about 35 minutes, or until done. Remove from pans and cool on wire racks.
*to make round loaves: Let thawed dough rise on ungreased baking sheets until doupbled, about 1 hour. Bake as for loaves.
I found that there was so much dough, that it started to climb up the beaters. So I removed the bowl and mixed more flour in with a spoon as long as I could, then used my hands to mix more flour into the dough.
DD's parakeets have been "vacationing" at our house and we have been giving them homegrown millet. I tried to give them a spray of storebought the other day (DD had purchased it for them) and they wouldn't touch it.

Freezer White Bread from the "Fleischmann's Bake-it-easy Yeast Book" (1976)
Makes 4 loaves
12 1/2 to 13 1/2 c unsifted flour
1/2 c sugar
2 tbs salt
2/3 c instant nonfat dry milk solids (I omitted this)
4 packages Fleishmann's Active Dry Yeast
1/4 c softened margerine
4 c very warm tap water (120F-130F)
Thoroughly mix 4 c flour, sugar, salt, dry milk solids, and undissolved Yeast. Add Margarine.
Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 1/2 c flour. Beat at high speed 2 minutes, scraping bowl. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 15 minutes. Cover with towel; let rest 15 minutes.
Divide dough into 4 equal pieces. Form each piece into a smooth round ball. Flatten each ball into a mound 6" in diameter. Place on greased baking sheets. Cover with plastic wrap. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks.
Remove from freezer; place on ungreased baking sheet. Cover; let stand at room temperature until fully thawed, about 4 hours. *Roll each ball to 12 x 8 inches. Shape into loaves. Place in greased 8 1/2 x 4 1/2 2 1/2-inch loaf pans. Let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.
Bake at 350F. about 35 minutes, or until done. Remove from pans and cool on wire racks.
*to make round loaves: Let thawed dough rise on ungreased baking sheets until doupbled, about 1 hour. Bake as for loaves.
I found that there was so much dough, that it started to climb up the beaters. So I removed the bowl and mixed more flour in with a spoon as long as I could, then used my hands to mix more flour into the dough.