“Grandpa Bread”—my late grandfather’s bread recipe, written on a typewriter decades ago. Maybe it’s a simple recipe, but it’s a recipe my family treasures.
Notes at the bottom are the notes my mom wrote for her bread machine, don’t worry about those.
by BlueAndDog
15 Comments
BlueAndDog
Over the years we have typically served Grandpa Bread(tm) with stews, mainly beef stew. We like to spread a little butter on it and dip it in the broth. But I’ve also had it as toast and just plain as is.
If anyone makes it, please send photos!
bramadino
I love the idea of Grandpa Bread and there are few things more special than recipes filled with nostalgia.
thepcpirate
Text for anyone that wants to copy/paste
Warm 3/4 Cup milk and 6 Tablespoons margarine until margarine melts. Set aside to cool.
Mix 1 Cup flour, 1/4 Cup sugar, 1/2 teaspoon salt and 1 package dry yeast.
When milk-margarine mixture is cool enough to touch (need not be cold) add to dry incredients and beat.
Add 1 egg, 1/3 Cup flour and beat again.
Add enough flour for dough (this is the hard part it will be very stiff for mixing), dump out of bowl and knead. (Keep adding a little flour as you knead as it becomes too sticky), about 10 minutes.
Put in greased bowl, cover with towl and set aside to double (usually about 1-1 1/2 hours). Then punch down and knead again. Shape into loaf and put in grees bread pan. Let double again. Bake in slow oven (325-350 degrees) about 30-45 minutes until brown.
3/4 Cup milk
1 Cup flour
1/2 teaspoon salt
1 egg
6 tablespoons margarine
1/4 Cup sugar
1 package dry yeast
1/3 Cup flour
wokmom
❤️Put it in a sheet protector!
Fuzzy_Welcome8348
This is beautiful!! Thx for sharing this w us OP:)
TuvixApologist
Looks like the bread machine notes say to increase the flour to 2 cups? Seems like this might be a good idea since the original 1 cup of flour might be a typo. This would be like 135% hydration dough. Did mom usually make this in her bread machine?
With the amounts specifically listed, it’ll be way too wet. The “Add enough flour for dough” refers to adding more flour until the dough reaches the right consistency. Pretty common for older American bread recipes. I’d guess you’d probably want 300g total flour at least for the WHOLE recipe, which would clock it about 74% hydration with the egg. The dough being stiff implies that you might want more than that, especially wth egg yolk and margarine enrichment. It’s an interesting recipe for sure!
GoshLowly
Years ago my mother had one of our family recipes laser-etched, original handwriting and everything, onto a few cutting boards as holiday gifts. That would be cool to do with this as well.
lorienne22
Saving!
paulie_wog
So great that you have this. Thanks for sharing.
I wish I had my mom’s recipe for tortillas. She’d make the best flour tortillas for the family.
LimoncelloLilac
The way this typewritten recipe could be the entire premise of a multigenerational family television drama….I love it.
MarshallMandango
Very wet & sweet.
I’m sure you could almost double the flour and have a very good brioche style enriched loaf.
I’m gonna try that tomorrow.
terafonne
im incredibly distracted by the cute cat butt magnet
ohnoplus
So cool. Also, I really like your refrigerator magnet or else paper weight, depending on the orientation of this photograph.
15 Comments
Over the years we have typically served Grandpa Bread(tm) with stews, mainly beef stew. We like to spread a little butter on it and dip it in the broth. But I’ve also had it as toast and just plain as is.
If anyone makes it, please send photos!
I love the idea of Grandpa Bread and there are few things more special than recipes filled with nostalgia.
Text for anyone that wants to copy/paste
Warm 3/4 Cup milk and 6 Tablespoons margarine until margarine melts. Set aside to cool.
Mix 1 Cup flour, 1/4 Cup sugar, 1/2 teaspoon salt and 1 package dry yeast.
When milk-margarine mixture is cool enough to touch (need not be cold) add to dry incredients and beat.
Add 1 egg, 1/3 Cup flour and beat again.
Add enough flour for dough (this is the hard part it will be very stiff for mixing), dump out of bowl and knead. (Keep adding a little flour as you knead as it becomes too sticky), about 10 minutes.
Put in greased bowl, cover with towl and set aside to double (usually about 1-1 1/2 hours). Then punch down and knead again. Shape into loaf and put in grees bread pan. Let double again. Bake in slow oven (325-350 degrees) about 30-45 minutes until brown.
3/4 Cup milk
1 Cup flour
1/2 teaspoon salt
1 egg
6 tablespoons margarine
1/4 Cup sugar
1 package dry yeast
1/3 Cup flour
❤️Put it in a sheet protector!
This is beautiful!! Thx for sharing this w us OP:)
Looks like the bread machine notes say to increase the flour to 2 cups? Seems like this might be a good idea since the original 1 cup of flour might be a typo. This would be like 135% hydration dough. Did mom usually make this in her bread machine?
It’s a white sandwich bread?
Metric Conversion:
* Milk: 187g
* Margarine: 84g
* Flour: 173g (conversion from 1 and 1/3 cups flour)
* Salt: 3g
* Egg: 1ea
* Sugar: 50g
* Yeast: 7g
With the amounts specifically listed, it’ll be way too wet. The “Add enough flour for dough” refers to adding more flour until the dough reaches the right consistency. Pretty common for older American bread recipes. I’d guess you’d probably want 300g total flour at least for the WHOLE recipe, which would clock it about 74% hydration with the egg. The dough being stiff implies that you might want more than that, especially wth egg yolk and margarine enrichment. It’s an interesting recipe for sure!
Years ago my mother had one of our family recipes laser-etched, original handwriting and everything, onto a few cutting boards as holiday gifts.
That would be cool to do with this as well.
Saving!
So great that you have this. Thanks for sharing.
I wish I had my mom’s recipe for tortillas. She’d make the best flour tortillas for the family.
The way this typewritten recipe could be the entire premise of a multigenerational family television drama….I love it.
Very wet & sweet.
I’m sure you could almost double the flour and have a very good brioche style enriched loaf.
I’m gonna try that tomorrow.
im incredibly distracted by the cute cat butt magnet
So cool. Also, I really like your refrigerator magnet or else paper weight, depending on the orientation of this photograph.