Madonna, I'm glad you liked it! That was the "white bread" I grew up on, as Grandma lived with us and always baked our bread. Because we had the farm, it's full of eggs and milk and butter, things that were easily available to us.

It made a rich, sweet golden loaf of bread, and if we were very lucky, some of the dough became cinnamon rolls. Now my grandkids love the stuff, LOL, the 4th generation of our family making their french toast and PBJ out of Grandma's Farmhouse White Bread.

Annie

And for those of us who didn't save it the fires time?????

LindaC, it's probably approximately the same recipe you've used, we have some very similar recipes, but here it is anyway:

Grandma's Farmhouse White Bread

1/3 cup sugar

1 cup milk

1/3 cup butter

2 eggs

1 pkg yeast

1 tsp salt

4 ½ cups flour (approximately, I start with 4 and add the rest if needed)

vital wheat gluten (optional)

Mix milk, butter and sugar, heat until butter melts and liquid is very warm. Add eggs, then beat in flour, salt and yeast until stiff dough forms. Turn onto floured surface and knead until smooth and elastic, 7-8 minutes. Turn dough into greased bowl and let rise in warm place until double. Punch down dough, shape into loaves or dinner rolls and let rise again. Bake at 350 until done (25 - 30 minutes for loaves, 12-15 minutes for dinner rolls)

Makes 1 large or two small loaves or 18 dinner rolls

I know it's not a "bread machine" recipe, per se, but I make it successfully in the bread machine using the dough cycle. Liquid first, then dry ingredients, push the button!

Annie

Annie, here is a picture of my bread pans. Would your recipe make 1 loaf or 2?

What a lovely bread recipe. I can't wait to try it. If I cut it in half can I use the bread machine?

Elizabeth, I made it again on dough cycle, put the dough in two foil loaf pans and came out with two small loaves. When I make it the next time I will either cut the recipe in half or just before the final rise in the machine, I'll remove maybe one forth of the dough to shape into rolls and bake in the oven, then let the remaining three forth finish in the bread machine.

Madonna

Think this is the recipe I used a few years ago when I was still able to knead before the RA crippled my hands. Delicious. ..just like I remember bread as a child.

Well, it will be going in my KA mixer for kneading! I just do a quick couple turns by hand to smooth.

This is an awesome loaf of bread! Thanks Annie. Kneaded these in the bread machine baked in meatloaf pans.

Oh, what a beautiful looking bread!

this is VERY similar to my 'grandma rolls' recipe which is close/similar to a Parker House roll recipe. My recipe calls for scalding the milk, and adding a half cup of water to cool it down so that the yeast survives. I've mixed different flours, which yield different textures and flavor ... the rolls/dough is sticky due to the extra hydration ... the yeast is mixed separately with a smidge of water and sugar to feed/bloom it before it is incorporated in the dough ...

they never last long

Dave

Sherry, with a 9 inch pan, I think it's going to make one loaf, but it's going to be a big loaf. Maybe a loaf and half a dozen dinner rolls or cinnamon rolls or you'll get a really tall loaf...

Dave, they don't last here either. They are soft, squishy, slightly sweet, and the kids love them. Although I'm partial to the artisan type breads with chewy crusts, this is my bread of choice for things like tomato sandwiches or PBJ. Any remaining dinner rolls are pretty good just split with a chunk of leftover turkey or ham too.

Ricky, that looks just right, kind of golden from the eggs and very dense crumb which makes an awesome sandwich.

Elizabeth, I have a big Zojirushi bread machine and make a batch and a half, because mine holds up to 7 cups of flour. I think a one pound bread machine would probably use a half recipe.

Good luck, and have fun baking!

Annie

i am contemplating a bread machine simply to mix my dough... although i rely on my KA and the dough hook. knead for 5 min. let set 2 min. knead 4 minutes, let set for five. kneed for five minutes, turn it out and let it rest a couple hours.

Annie, how much vital wheat gluten do you use, please.

Interesting that's almost exactly the recipe I use for dinner rolls, and with the addition of a little more butter, for cinnamon rolls.
My Grandmother's white bread was more water and less milk....and heavens knows no butter....those things were "dear"....but she had chickens, so eggs were easy. No recipe, not much measuring....her cup was a china tea cup without a handle.

WalnutCreek, I don't use the vital wheat gluten at all. I buy King Arthur all purpose flour and it is high enough in protein that it rises just fine without the VWG. Bread flour also works and doesn't need the VWG either.

LindaC, I think that was just a very common type of bread, that's why she called it "Farmhouse" white, because of the ingredients common to farmers. Grandma never measured anything, it was always a "chunk of butter" or enough flour to make it "feel right". If I asked her how much of something she'd pour some into the palm of her hand and say "about that much". That's how she taught me, but when I wanted to write the recipe down and keep it, I converted all those handfuls and chunks into actual measurements, LOL. And that's when I learned that sometimes it doesn't have to be exact. I'd say "a large egg or an extra large?" and she'd shrug and say it didn't matter. Sure enough, it didn't.

Annie

I have a dumb question...erg...when it says to heat the milk, butter and sugar until very warm, it then said to add the eggs. I'm assuming that you need to let the milk mixture cool first so as to not cook the eggs?

yes, or temper the eggs into the yeast mixture. Otherwise, just put the hot milk mixture container into a bowl of ice water to cool a bit while you do other prep ...

on a side note, I have an extra long loaf pan (Ikea) that I dearly love, especially for banana bread and the like. I think this amount would do well in that in lieu of two 9.5-inch loaf pans.

Following.

Thanks, Annie.

arkansas girl, as bragu said, cool the milk mixture or temper the eggs into it. I do neither, because I don't bother to scald the milk. (shrug) I dump it all into the bread machine and push the button and it's all fine. I did warm the milk when I made it by hand, because I needed the warm liquid for the yeast, but the bread machine has a "preheat" cycle that does that for me.

Walnut Creek, you are very welcome. I smile every time one of Grandma's recipes pop up on here, she'd be tickled to death to know that her old fashioned recipes survived and have been shared via electronic media.

Annie

Annie, my grandmother, (Mom's mother), cooked like yours. No recipes, no cookbooks, just good food. I had helped, but never made anything start to finish. The first Thanksgiving after she died, Dad and I were trying to make Thanksgiving dinner. (Mom couldn't boil water.) It came out okay, but it took me twenty years to perfect her oyster dressing and that first year we couldn't find the giblets. Yep, we cooked them in the bag in the turkey neck cavity.

I haven't tried the bread yet, but I will next week. Thanks.

Sherry, I spent a lot of time with Grandma, measuring that "handful" or "chunk", but there were still a lot of her recipes that it took a lot of experimentation to get right. A couple I haven't gotten right since, I wistfully remember a pinapple sour cream cookie, dense and not too sweet and soft and cake-like. I've tried probably dozens of recipes and never have come even close.

I have her blueberry crisp down perfectly, though, and that bread!

She was a "plain food" kind of cook, I didn't even taste a taco or lasagna until I was in high school, but Dad used to say that Grandma could make a good meal out of nothing at all.

Annie

Annie, I know what you mean about not getting things cooked right. My sister and I both have tried and tried to get Mom's hot rolls right and have never had any luck. Her hot rolls were so good that sometimes we didn't care if we ate anything else. When we did ask Mom about her hot rolls, she couldn't recall what she did. We had no idea, even with that response, that she was in the early stages of dementia. And I couldn't get her boiled cabbage right until she was at my house and I asked her to prepare it. I saw immediately the one thing she had never stated when I called her such a multitude of time for her instructions for such a simple dish.

Annie, I made your grandmas bread today. I heated the milk to 120 f and tossed it in the bread machine with the other ingredients..hit the button for 1&1/2# and let it go from beginning to end. I did cut the recipe in half. OMG it is wonderful. This is a keeper for sure. Next time I'll make rolls with it. Thank You for sharing.

Very similar to the one I use for all of my sweet rolls. Here's mine for Pecan Sticky Buns:

Pat’s Pecan Sticky
Buns FOR ABM

Dough:

1 cup milk

1/2 cup
butter, melted

1/4 cup sugar

2 eggs

3/4 tsp. salt

4 cups
all-purpose flour

2-1/2 tsp.
active dry yeast

Filling:

1/2 cup
butter, softened

1-1/2 tsp.
ground cinnamon

1/2 cup light
brown sugar, packed

Topping:

1/4 cup
butter, melted

1/2 cup brown
sugar

1/4 cup light
corn syrup

Chopped
pecans

Heat butter,
brown sugar and corn syrup, stirring until sugar is dissolved. Pour into
greased pan. Sprinkle pan with pecans.

Place all
ingredients in bread machine in the order recommended and use the dough
cycle. (Made in 1-1/2 lb. Machine). Remove the dough from the machine when cycle
is complete. Roll dough out on a
well-floured board. Spread softened butter evenly over rolled dough. Combine brown sugar and cinnamon. Sprinkle evenly over butter. Roll dough up.

Prepare
Topping and place in greased pan. Slice
rolls and place over topping in pan.
Allow to rise 30 minutes in a warm place. Bake in a preheated 350° F. oven for about
18 – 20 minutes. After removing from
oven, allow to sit for approximately five minutes in pan. Invert pan over large cookie sheet that is
lined with either Silpat or parchment paper.
Leave pan on top of rolls for a few minutes to allow all pecans to drip
onto rolls. Remove pan and enjoy!

Pat, my husband loves anything involving sweet dough and pecans. I am sure he's going to fall in love with you...oops I mean your recipe. Thank You for sharing this.

Kneaded these in the bread machine baked in meatloaf pans.

Those used to be called bread or loaf pans ;)

But since hardly anyone makes bread anymore ................