Grandma Schmitz’ White Bread


2 Tablespoons sugar (heaped a little)

3 Tablespoons shortening or bacon drippings

4 level teaspoons salt

4 cups scalded liquid

1 package dried yeast

½ cup lukewarm water

14 to 16 cups flour (You will have to judge this amount when you knead; add flour just until it won’t stick to your hands)


Combine sugar, shortening and salt; pour scalded liquid over and dissolve.

Dissolve the yeast in ½ cup lukewarm water. Do not add yeast to other mixture until cooled. If it’s too hot it will scald the yeast and it will not rise.

Mix in flour and knead until it is springy and squeaks.

Let rise in a warm place (approximately 82 degrees) until it is doubled in size or more, then with fists push down and divide into four loaves, and place in thoroughly greased pans. Let rise in pans until double in size.

Heat oven to 400 degrees for the first 10 minutes, then turn down to 350 degrees and bake for 35 to 50 minutes more, depending on your preference.

I seem to remember that my Grandma Schmitz was usually taking this delicious bread out of the oven just as we were arriving for a visit. I so enjoyed a fresh slice of her bread, spread with butter, or sometimes made into a hearty sandwich. I would tell her that it was the best bread in the whole world, and when I was a bit older she gave me the recipe. Now, I usually bake bread that is at least half whole wheat, but this bread truly brings back memories for me. If you try it, use the bacon drippings, because that is SO good. 🙂

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