My Mom’s Homemade Bread and some Soup for these Fall days!

by | Oct 13, 2011

I came home last night from CA and I’m trying to get my bearings again.  About the only thing that gets mixed up about the time is my stomach, I get hungry at the strangest times of the day.  I am debating making my Mom’s bread tomorrow so I thought I would share the recipe with you.  Now, mind you, I have never quite figured out how to break this down into a smaller batch but that’s ok because everyone seems to want a loaf and it makes about 8 loaves.

Homemade Bread

2 Quarts of Warm Water (105 – 115 degrees)

1 Cup Butter (softened)

1 12 0z Can of Evaporated (not condensed) Milk

3 Pkgs Yeast

3 tsp. Salt

1/2 Cup Sugar

Flour (it will take approx. 7-8 lbs)

Find a large and I really mean large mixing bowl to mix this in.  Pour water into mixing bowl, make sure it is the desired temp. and add the yeast.  I find it is almost easier to melt the butter and let it cool so it is not warmer than the water and pour that into the water after the yeast has dissolved.  Stir in Milk, Salt and Sugar and stir until all ingredients are dissolved.  Add flour slowly – pour about 4-5 cups of flour in and stir and just continue adding flour until dough is too stiff to stir.  Cover section of table with flour and pour dough out on flour for mixing and kneading. Continue to add flour until dough isn’t sticky.  Coat the inside of the mixing bowl (after you have washed it) with Crisco and place the dough in bowl.  Coat the top of the dough with a light coat of Crisco as well to keep from drying out.  Let dough rise until about twice the size, mix down let rise again to twice the size and separate into loaves or rolls, put in appropriate baking pans and let rise one more time and then bake at 350 degrees for approx. 30-35 min.


Cheesy Potato Soup

Prep Time:  25  Min     Total Time:  6 hours and 55 Min


4 slices bacon
1 1/2 cups chopped onion
5 cups diced peeled russet potatoes (about 5 medium)
1 medium stalk celery, chopped (1/2 cup)
1 carton (32 oz) Progresso® chicken broth (4 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 1/2 cups half-and-half
1 bag (8 oz) shredded American and Cheddar cheese blend (2 cups)


1In 10-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.2Spray 3- to 3 1/2-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.3Cover; cook on Low heat setting 6 to 7 hours.4In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 20 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.
I hope you have a blessed day!  I need to go finish my bread and clean the house so I can decorate for Fall before Bill gets home!
God Bless,
Janet Scott