Many years ago, it used to be a tradition that nobody cooked on Sunday. All the cooking for Sunday was done on Saturday. The meat was prepared, the vegetables cooked, the desserts made ahead and the bread baked. After spending part of the day in church, all that was needed was to simply heat everything up and it was ready for the family to partake.
Bread baking was done on a regular basis many years ago and now, with bread machines and heavy-duty stand mixers with dough hooks, bread baking become popular once again. And the recipe I'm sharing may have been the kind of bread that was prepared in the old days on Saturday for Sunday eating, appropriately titled "Saturday Loaves". This is a good, homemade yeast bread that's fun and easy to make, especially if you have a heavy-duty stand mixer to help you in the preparation.
The recipe works like most any basic yeast bread. The yeast is dissolved and combined with flour and some other dry ingredients. Eggs are added to make the bread richer and more tender. The recipe can be all white flour or a combination of white and wheat flours. The slide presentation shows that I used half wheat and half white.
One interesting note is that the dough is refrigerated several hours in its first rising period. On a Saturday, you can start the dough early in the morning and let it rise for several hours while you do things around the house. The dough can then be made into loaves and it rises for two hours. Then, it bakes for about 40 minutes. Once baked, the bread can be wrapped and frozen for enjoying another time or enjoyed right away with plenty of butter! Of course, you could save some for Sunday, but those in your family may not let there be any leftovers, since it's very good!
I gave a recipe a while back for a refrigerator yeast dough that you can make and hold in the refrigerator until you're ready to make rolls with it. To get this recipe, follow this link:
This Saturday, start making this bread early in the morning and you'll have bread by later that day. And you don't have to wait until Sunday to make it, since it's good any day of the week!
- 2 cups boiling water
- 1/3 cup sugar
- 1 tablespoon salt
- 1/2 cup shortening
- 2 envelopes dry yeast
- 1/4 cup. lukewarm water
- 1 teaspoon sugar
- 2 eggs, beaten
- 8 cups plain flour
Mix the first four ingredients and cool until lukewarm. Mix the next three ingredients and let stand while first mixture cools. Combine the two mixtures and add beaten eggs. Add four cups of flour and beat thoroughly. Add remaining four cups of flour and mix well, but do not knead. Put in a large bowl. Cover and store in the refrigerator for several hours. Remove from refrigerator and make into three loaves. Place in 3 8x4 loaf pans that have been greased. Cover and let rise in a warm, draft-free place for about two hours. Bake at 375 degrees for about 40 minutes. Remove from pans and cool completely. Yield: 3 loaves.