White Bread, Bread, Rolls

Of these two recipes, I'm not sure which one Grandma used. Below you will find my transcriptions. 

White Bread

• 1 pkg yeast

• ¼ cup warm water

• 2/3 cup instant dry milk

• 1 3/4 cup hot water

• 2 tablespoons of white sugar

• 2 teaspoon salt

• 1 tablespoon of shortening

• 5 to 7 cups flour

Soften yeast in ¼ cup warm water

In bowl combine powdered milk & 1 ¾ c hot water, sugar, salt, shortening & 2 cups flour beat until well  mixed. add yeast & blend well add enough flour to make a moderately stiff dough.

Kneed 5 to 10 minutes. Turn & let rise about 1 hr.

Divide into 1 loaf and let rise 15 min.

Punch in love let rise 1 hr.  Oven 400 or 350.  She does not mention how long to bake the bread.   

Bread

One part of water to 3 of flour

Or

1 cup to 3 cups flour for 1 loaf is an average proportion.

Salt ¾ teas to loaf

As many as two yeast cake may be used to one loaf if necessary to hasten raising. 

Too much yeast cause crumbling.

Sugar one too two teaspoons no more. (1 - 2 teaspoons)

Yeast preferable ½ cake to a loaf.

Shortening 1-2 teas per loaf

In other words: 

• 1 cup water

• 3 cups flour

• ¾ teas salt

• ½  - 2 yeast cakes (½ a yeast cake for one loaf is preferred, use 2 to speed up rising)

• 1 -2 teaspoons sugar

• 1-2 teas shortening

Dissolve the yeast in a portion of the liquid. Stir this mixture into the remaining liquid, add half the flour, and beat the mixture good at this stage add sugar. Called (sponge).

When it becomes fully bubbles add salt and shorting and remaining flour. 

Knead 10 minutes (smooth and elastic) put in a greased bowl - cover - allow to raise until double in bulk. 

Cut/mix bread down (might mean punch down) - knead again using as little flour as possible. 

Shape loaves, place the loaves in greased pan, cover - leave again until loaves double in them. Luth.-

Don’t leave too long -bubble of gen becomes too large. 

Bake about 380° - 1 hour. Remove from pan, cool on a rack - cover with wax paper

Rolls

scalded milk 2 cups

Butter 3 T 

Sugar 2 T 

Salt 1 t 

Yeast 1 cake in ¼ c luke water

Flour (3+2.5)

Add butter, sugar + salt to milk (luke warm) add dissolved yeast cake + 3 cups flour.

Beat thoroughly + let rise until light.

Cut/mix down and add enough flour (2 ½ cups) to knead it.

Let raise again, toss on floured board and knead, pat and roll out to 7/3 in thickness.

Shape. cut out with a biscuit cutter first dipped in flour. 

Slip the handle of a can knife (maybe a cake knife) in flour and make a crease through

the middle of each round. Brush over ½ of each piece with melted butter press edges

together. (In other words, make a light crease through each circle, brush edges with

butter, fold over, and then seal the edges). Place in greased pan, cover, let rise, &

bake in a hot oven 12 to 15 min.