Sherri’s White Bread

Hopefully we are now almost there on our road trip.  If not there already.  If not, it is because we decided to slow down and take our time, and just enjoy the trip.  We both love road trips together.  And Bob loves them too.

This was the first bread recipe I ever used.  The first time it failed miserably.  Though, as I didn’t realise I was doing it wrong it took me all day to discover it was a disaster.

It was nothing to do with the recipe, which is great and since then has always resulted in great bread and rolls.

It was purely that I committed murder.

I killed the yeast in boiling water.


And I should have noticed that it wasn’t rising but I didn’t.  I asked my friend, Sherri, what I had done wrong and she pointed out that yeast is alive and dies in boiling water.

See?  Murder!!

The next day I made it again, and had wonderful bread, and rolls.  I got carried away!

Sherri’s White Bread

  • 2 pkgs yeast
  • 3/4 cup warm water
  • 2 2/3 cup warm water
  • 1/4 cup sugar
  • 1 tbsp salt
  • 3 tbsp shortening
  • 9-10 cups flour

Dissolve yeast in 3/4 cup of water, follow directions on envelope. 

Stir in 2 2/3 cups warm water, sugar, salt, shortening, and 5 cups flour.  Beat until smooth.

Mix in enough of remaining flour to make dough easy to handle.  Turn onto floured board and knead until elastic ( about 10 mins.)

Let rise in warm, draft free place until doubled (I set it into the oven to avoid drafts in the winter)

Punch down and cut in half.

Roll into rectangles.  Roll up narrow end to narrow end and place seam down in bread pan

Brush with butter and let rise until double.

Bake at 425 for 30 mins or until dark brown and hollow sounding.

Brush again with butter for a shiny crust, if desired.

Rolls are punched down, cut into 12 pieces, rolled and place in buttered pan to rise. It takes slightly less time to bake, about 25 mins.

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