The recipe of YANKEE’S food editor for many years, Grace “Mom” Weldon, this bread is just plain good and makes fine toast.
Yield:
1 loafIngredients
1 package dry yeast
1 cup warm (not hot) milk
3 tablespoons butter
1 teaspoon salt
1 tablespoon sugar
3 cups sifted flour
Instructions
In a large, warm bowl dissolve the yeast in the milk. Add thae butter, salt and sugar, then sift in the flour until no more can be worked in with a spoon or fingers. Cover lightly and let rise for about 2 hours in a warm place until the dough is three times its original bulk. Turn out on a floured board and knead lightly. Shape and place the dough in a well greased bread pan. Cover and let rise again until twice its original size (about an hour). Bake the bread in an oven preheated to 365 degrees F for 40 minutes. When done, remove the bread to a cooling rack and rub the top lightly with butter.
