Back in the 50s and 60s, I was in 4-H and every summer participated
in a competitive bread baking demonstration. We would all gather at
the school at the county seat and bake one loaf of bread in front of judges.
I did not keep the recipe because I have since obtained better
recipes. Current 4-H leaders where I lived then reported all the
files were cleaned out before they came on the job and the recipe is
not in their current files.
Today I'm teaching a little girl to bake bread and I don't like the
recipe I found which follows ... I found it on the internet. It
tastes boring (but I usually make sourdough, so that may be why I
find it bland). Also I cannot get more than 2.25 to 2.5 cups of
flour into it, so it will be a smaller loaf than I want. If I put in
all 4 it would be a brick, I'm sure! Does anyone have a really tasty
one-loaf (1.5 lb preferred) recipe? If you would email it to me as
well as to the list, I would greatly appreciate it. Thanks.
Mrs. ---- Peterson wrote she obtained this recipe in 1922 at a 4-H meeting:
1 cup of water, lukewarm
1 tablespoon of sugar
1 tablespoon of shortening
1 teaspoon of salt
1 package of dry yeast
4 cups of sifted flour
Put water, sugar, yeast, shortening and salt in a bowl to dissolve.
Add 1/2 c flour. Allow to rest 15 minutes. Add additional flour or
enough that the dough doesn't stick to the hands when kneaded. Let
rise until double in bulk and grease top (Can punch down and let rise
again.) Form into loaf and let rise until double in bulk. Bake in
350 degree oven for 40 to 50 minutes. Makes 1 loaf.
Lois